Emission of volatile aldehydes from DAG-rich and TAG-rich oils with different degrees of unsaturation during deep-frying

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 6, 2008, Pages 513-519

  Katsuta, Izumi ^a   Shimizu, Masao ^a   Yamaguchi, Tohru ^a   Nakajima, Yoshinobu ^a  

^a KAO CORPORATION   (Japan)

Author keywords

Acrylamide; Deep frying; Diacylglycerol; Fatty acid composition; Glyceride structure; Thermal deterioration; Triacylglycerol; Volatile aldehydes

Indexed keywords

ALDEHYDES; AMIDES; GLYCEROL; OLEIC ACID; PYROLYSIS; VEGETABLE OILS;

ACRYLAMIDE; DEEP FRYING; DIACYLGLYCEROL; FATTY ACID COMPOSITION; GLYCERIDE STRUCTURE; THERMAL DETERIORATION; TRIACYLGLYCEROL; VOLATILE ALDEHYDES;

VOLATILE ORGANIC COMPOUNDS;

CARTHAMUS TINCTORIUS; HELIANTHUS; PERILLA; SOLANUM TUBEROSUM;

EID: 43449102776     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1236-8     Document Type: Article

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