1972-10
AUTHORSC. D. Evans, Kathleen Warner, G. R. List, J. C. Cowan
ABSTRACTPanel evaluations have been made of room odors developed by edible oils and cooking fats heated to frying temperatures. Vegetable and mixed fat shortenings, as well as oils of different iodine value and from special processing, were investigated with and without added stabilizers. When silicones were added to frying fats, room odor scores improved markedly. Certain added autoxidative cleavage products had little effect on odor scores at levels where they were detected easily in taste tests. To be discernible in room odors, these additives had to be present at levels ca. 100-fold greater than their taste thresholds. Panel results show that the undesirable frying odors contributed by unhydrogenated soybean oil in mixtures with other oils could be detected readily at 25% levels. As the level of soybean oil was lowered further, the room odor scores of oil mixtures improved perceptibly. More... »
PAGES578-582
http://scigraph.springernature.com/pub.10.1007/bf02609230
DOIhttp://dx.doi.org/10.1007/bf02609230
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1045845866
JSON-LD is the canonical representation for SciGraph data.
TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT
[
{
"@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json",
"about": [
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1111",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Nutrition and Dietetics",
"type": "DefinedTerm"
},
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Medical and Health Sciences",
"type": "DefinedTerm"
}
],
"author": [
{
"affiliation": {
"alternateName": "Agricultural Research Service",
"id": "https://www.grid.ac/institutes/grid.463419.d",
"name": [
"Northern Regional Research Laboratory, 61604, Peoria, Illinois"
],
"type": "Organization"
},
"familyName": "Evans",
"givenName": "C. D.",
"id": "sg:person.063165734.36",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.063165734.36"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "Agricultural Research Service",
"id": "https://www.grid.ac/institutes/grid.463419.d",
"name": [
"Northern Regional Research Laboratory, 61604, Peoria, Illinois"
],
"type": "Organization"
},
"familyName": "Warner",
"givenName": "Kathleen",
"id": "sg:person.01232314256.02",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01232314256.02"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "Agricultural Research Service",
"id": "https://www.grid.ac/institutes/grid.463419.d",
"name": [
"Northern Regional Research Laboratory, 61604, Peoria, Illinois"
],
"type": "Organization"
},
"familyName": "List",
"givenName": "G. R.",
"id": "sg:person.01332552514.28",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01332552514.28"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "Agricultural Research Service",
"id": "https://www.grid.ac/institutes/grid.463419.d",
"name": [
"Northern Regional Research Laboratory, 61604, Peoria, Illinois"
],
"type": "Organization"
},
"familyName": "Cowan",
"givenName": "J. C.",
"id": "sg:person.010137462221.36",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010137462221.36"
],
"type": "Person"
}
],
"citation": [
{
"id": "sg:pub.10.1007/bf02639996",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1001305350",
"https://doi.org/10.1007/bf02639996"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02609492",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1008134236",
"https://doi.org/10.1007/bf02609492"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02638526",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1011678994",
"https://doi.org/10.1007/bf02638526"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02908549",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1013097365",
"https://doi.org/10.1007/bf02908549"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02639229",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1013136125",
"https://doi.org/10.1007/bf02639229"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02544669",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1020940037",
"https://doi.org/10.1007/bf02544669"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02632483",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1027260033",
"https://doi.org/10.1007/bf02632483"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02637549",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1027938216",
"https://doi.org/10.1007/bf02637549"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1111/j.1365-2621.1971.tb02028.x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1027960167"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1038/202552a0",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1028028729",
"https://doi.org/10.1038/202552a0"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1038/208190a0",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1028828274",
"https://doi.org/10.1038/208190a0"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02632477",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1033877638",
"https://doi.org/10.1007/bf02632477"
],
"type": "CreativeWork"
},
{
"id": "sg:pub.10.1007/bf02609294",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1044372776",
"https://doi.org/10.1007/bf02609294"
],
"type": "CreativeWork"
}
],
"datePublished": "1972-10",
"datePublishedReg": "1972-10-01",
"description": "Panel evaluations have been made of room odors developed by edible oils and cooking fats heated to frying temperatures. Vegetable and mixed fat shortenings, as well as oils of different iodine value and from special processing, were investigated with and without added stabilizers. When silicones were added to frying fats, room odor scores improved markedly. Certain added autoxidative cleavage products had little effect on odor scores at levels where they were detected easily in taste tests. To be discernible in room odors, these additives had to be present at levels ca. 100-fold greater than their taste thresholds. Panel results show that the undesirable frying odors contributed by unhydrogenated soybean oil in mixtures with other oils could be detected readily at 25% levels. As the level of soybean oil was lowered further, the room odor scores of oil mixtures improved perceptibly.",
"genre": "research_article",
"id": "sg:pub.10.1007/bf02609230",
"inLanguage": [
"en"
],
"isAccessibleForFree": false,
"isPartOf": [
{
"id": "sg:journal.1082739",
"issn": [
"0003-021X",
"1558-9331"
],
"name": "Journal of the American Oil Chemists' Society",
"type": "Periodical"
},
{
"issueNumber": "10",
"type": "PublicationIssue"
},
{
"type": "PublicationVolume",
"volumeNumber": "49"
}
],
"name": "Room odor evaluation of oils and cooking fats",
"pagination": "578-582",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"da61f8b2866f87ff523428a0eb9650c9098a5c2e74686e1810e92b75de8a1f27"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1007/bf02609230"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1045845866"
]
}
],
"sameAs": [
"https://doi.org/10.1007/bf02609230",
"https://app.dimensions.ai/details/publication/pub.1045845866"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-11T01:06",
"sdLicense": "https://scigraph.springernature.com/explorer/license/",
"sdPublisher": {
"name": "Springer Nature - SN SciGraph project",
"type": "Organization"
},
"sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8697_00000507.jsonl",
"type": "ScholarlyArticle",
"url": "http://link.springer.com/10.1007%2FBF02609230"
}
]
Download the RDF metadata as: json-ld nt turtle xml License info
JSON-LD is a popular format for linked data which is fully compatible with JSON.
curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/bf02609230'
N-Triples is a line-based linked data format ideal for batch operations.
curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/bf02609230'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/bf02609230'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/bf02609230'
This table displays all metadata directly associated to this object as RDF triples.
133 TRIPLES
21 PREDICATES
40 URIs
19 LITERALS
7 BLANK NODES