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Chemical reactions involved in the deep fat frying of foods: IV. Identification of acidic volatile decomposition products of hydrogenated cottonseed oil
Author(s) -
Yasuda Kosaku,
Reddy B. R.,
Chang S. S.
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02668966
Subject(s) - decomposition , chemistry , cottonseed , cottonseed oil , corn oil , food science , organic chemistry
The acidic volatile decomposition products (VDP) produced by a hydrogenated cottonseed oil maintained at 185C with periodic frying of moist cotton balls and with periodic additon of fresh fat to replenish the fat lost due to evaporation, decomposition, and adsorption by the cotton balls were collected, fractionated and characterized. A total of 38 acidic compounds were identified. They consisted of 13 saturated acids, 11 unsaturated acids, five aldehydo acids, two hydroxy acids, two keto acids, and five dicarboxylic acids. The similarities and differences between the acidic VDP produced by a more unsaturated corn oil and a more saturated hydrogenated cottonseed oil under simulated commerical deep fat frying conditions are discussed.