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Chemical reactions involved in the deep‐fat frying of foods. VII. Identification of volatile decomposition products of trilinolein 1

1978; Wiley; Volume: 55; Issue: 12 Linguagem: Inglês

10.1007/bf02671415

1558-9331

Jim Thompson, William A. May, Maggie Paulose, R. J. Peterson, Stephen S. Chang,

Plant biochemistry and biosynthesis

Abstract 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.