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Chemical reactions involved in the deep fat frying of foods: V. Identification of nonacidic volatile decomposition products of hydrogenated cottonseed oil
Author(s) -
Reddy B. R.,
Yasuda Kosaku,
Krishnamurthy R. G.,
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/bf02668967
Subject(s) - decomposition , cottonseed oil , cottonseed , chemistry , organic chemistry , food science , adsorption
The nonacidic volatile decomposition products (VDP) produced by a deodorized hydrogenated cottonseed oil maintained at 185C with periodic frying of moist cotton balls and with periodic addition 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 61 compounds were identified. They consisted of 17 hydrocarbons, eight alcohols, two esters, three lactones, 22 aldehydes, seven ketones, and two aromatic compounds.