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Chemical reactions involved in the deep‐fat frying of foods. VII. Identification of volatile decomposition products of trilinolein 1
Author(s) -
Thompson J. A.,
May W. A.,
Paulose M. M.,
Peterson R. J.,
Chang Stephen S.
Publication year - 1978
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/bf02671415
Subject(s) - decomposition , organoleptic , chemistry , organic chemistry , chromatography , food science
The acidic and nonacidic volatile decomposition products (VDP) produced by pure trilinolein maintained at 185 C with periodic injection of steam were collected, fractionated, and identified. One hundred thirty‐three volatile compounds were positively or tentatively identified. The compounds identified included a number of new and interesting compounds, some with valuable organoleptic properties, such as the unsaturated lactones.