Effects of linalyl oleate on soybean oil flavor and quality in a frying application

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 2, 2007, Pages 157-163

  Onal Ulusoy, Baran ^a   White, Pamela ^b   Hammond, Earl ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Flavor; Linalyl oleate; Methyl silicone; Oxidation inhibitor; Sensory evaluation; Soybean oil; Volatile compounds

Indexed keywords

FATTY ACIDS; MASS SPECTROMETRY; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

LINALYL OLEATE; METHYL SILICONE; OXIDATION INHIBITOR; SENSORY EVALUATION; SOYBEAN OIL; VOLATILE COMPOUNDS;

VEGETABLE OILS;

GLYCINE MAX;

EID: 36049026558     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1019-z     Document Type: Article

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