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ARS Home » Research » Publications at this Location » Publication #111656
Title: CHEMISTRY OF FRIED FOOD FLAVORS

Author
item Warner, Kathleen
item Neff, William

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 7/3/2000
Publication Date: 7/3/2000
Citation: WARNER, K.A., NEFF, W.E. CHEMISTRY OF FRIED FOOD FLAVORS. AMERICAN CHEMICAL SOCIETY ABSTRACTS. 2000.

Interpretive Summary:

Technical Abstract: To determine sources of desirable fried flavors in high linoleic frying oils, degradation products from heated triolein and trilinolein to 5-31% polar compounds representing low to high deterioration were evaluated by purge-trap chromatography-mass spectrometry-olfactometry. (E,E)-2,4-decadienal (650 ppm), 2-heptenal, 2-octenal, 2,4-nonadienal, and 2,4-octadienal produced deep fried odor at moderate-strong intensity in heated trilinolein. In triolein heated 6 hr, 2,4-decadienal and 2,4-nonadienal were formed (<10 ppm) by beta scission of oleic epoxides and produced low intensity of deep fried odor. Frying oils such as high oleic sunflower have undesirable fruity and plastic odors. Predominate odors of heated triolein were fruity from octanal and nonanal, and plastic from 2-decenal and 2-undecenal. This information helps explain sources of deep fried flavor characteristic of high linoleic frying oils but that is only at low levels in high oleic oils.