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Title: SIGNIFICANCE OF VOLATILE ODOR COMPOUND IN HEATED TRIOLEIN AND TRILINOLEIN AS MODELS FOR GENETICALLY MODIFIED FRYING OILS

Authors
item Warner, Kathleen
item Neff, William
item Rinsch, Wilma

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: May 10, 1999
Publication Date: N/A

Technical Abstract: The flavor of fried food is significantly affected by the fatty acid composition of the oil used for frying. To investigate sources of positive odors and flavors in fried food, volatile compounds formed in triolein and trilinolein heated at frying temperatures were determined. Triolein and trilinolein were heated at 190 deg C for up to 6 hr with water to partially simulate frying. The oils were then analyzed by purge and trap gas chromatography/ion trap mass spectrometry/olfactometry to determine the odor significance of each volatile compound. Higher molecular weight 2,4-dienals and enals detected in trilinolein had high intensity levels of fried food odor as determined by olfactometry. The same aldehydes produced fried food odors in heated triolein but at lower intensity levels. However, the precursors of the aldehydes differed from trilinolein to triolein. As expected, fried food odor intensity increased with increasing heating time.

   
 
 
Last Modified: 05/19/2013
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