Odor significance of the volatiles formed during deep-frying with palm Olein

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 2, 2013, Pages 183-189

  Osawa, C C ^a   Goncalves L A G ^b   Da Silva, M A A P ^b  

^a Brazilian National Institute of Industrial Property (INPI)   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Deep fat frying; Frying oil; GC olfactometry; GC mass spectrometry; Palm olein; Quality; Sensory analysis; Solid phase microextraction

Indexed keywords

EFFLUENTS; EXTRACTION; FLAVOR COMPOUNDS; IMAGE QUALITY; PALMPRINT RECOGNITION; SENSORY ANALYSIS;

DEEP FAT FRYING; FRYING OIL; GC-OLFACTOMETRY; GC/MASS-SPECTROMETRY; PALM OLEIN; SOLID-PHASE MICROEXTRACTION;

PALM OIL;

EID: 84878481175     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2150-7     Document Type: Article

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