Effect of oleic and linoleic acids on the production of deep-fried odor in hated triolein and trilinolein

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 2, 2001, Pages 899-905

  Warner, Kathleen ^a,b   Neff, William E ^a   Craig Byrdwell, W ^c   Gardner, Harold W ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c FLORIDA ATLANTIC UNIVERSITY   (United States)

Author keywords

Fried odor; Frying oil; Mass spectrometry; Nonvolatile; Odor; Olfactometry; Oxidation; Trilinolein; Triolein; Vol atile compound

Indexed keywords

ALDEHYDE; ALKENE DERIVATIVE; EPOXIDE; LINOLEIC ACID; OIL; OLEIC ACID; PEROXIDE; TRIACYLGLYCEROL; TRILINOLEIN; TRIOLEIN;

ARTICLE; COOKING; DEGRADATION; FLAVOR; GAS CHROMATOGRAPHY; HEAT; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROXYLATION; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; PEROXIDATION; TASTE; VOLATILIZATION;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; HUMANS; LINOLEIC ACID; ODORS; OLEIC ACID; TASTE; TRIGLYCERIDES; TRIOLEIN; VOLATILIZATION;

EID: 0035114474     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000822f     Document Type: Article

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