Comparative studies on the generation of acrolein as well as of aroma-active compounds during deep-frying with different edible vegetable fats and oils

ACS Symposium Series

Volumn 1098, Issue , 2012, Pages 129-136

  Ewert, Alice ^b   Granvogl, Michael ^a   Schieberle, Peter ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ALDEHYDES; CHEMICAL CONTAMINATION; FLAVOR COMPOUNDS; HERBICIDES; ISOTOPES; ODORS; OIL SHALE; SATURATED FATTY ACIDS; THERMAL PROCESSING (FOODS); UNSATURATED FATTY ACIDS;

AROMA-ACTIVE COMPOUNDS; COMPARATIVE STUDIES; FATTY ACID COMPOSITION; HIGH TEMPERATURE; INTERNAL STANDARDS; ISOTOPICALLY LABELED; KEY AROMA COMPOUNDS; STABLE ISOTOPE DILUTION ASSAY;

OILS AND FATS;

EID: 84905568712     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2012-1098.ch009     Document Type: Conference Paper

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