Effect of Oleic and Linoleic Acids on the Production of Deep-Fried Odor in Heated Triolein and Trilinolein

To determine sources of desirable deep-fried flavor in frying oils, degradation products from heated triolein and trilinolein with 5−31% polar compounds representing low to high deterioration were evaluated by purge−trap gas chromatography−mass spectrometry−olfactometry. (E,E)-2,4-Decadienal, 2-heptenal, 2-octenal, 2,4-nonadienal, and 2,4-octadienal produced deep-fried odor at moderate−strong intensities in heated trilinolein. However, unexpected aldehydes2,4-decadienal, 2,4-undecadienal, 2,4-nonadienal, and 2-octenal (all