Odor considerations in the use of frying oils View Full Text


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Article Info

DATE

1979-07

AUTHORS

T. L. Mounts

ABSTRACT

Odors generated into cooking and serving areas during use of oils in pan frying and deep-fat frying are of concern to home and institutional consumers and, in some respects, to industrial users. Odor considerations are factors in the selection of types of oils to be used in both domestic and foreign markets. Comparative techniques have been developed to evaluate room odor characteristics of frying oils. Evaluation research has been done on various oils and cooking fats for room odors developed during frying. Improved odor characteristics contributed by additives to oils have been studied, as well as relationship between the linolenate content of soybean oil and its characteristic room odor. The nature of the volatile constituents which contribute to room odors during frying is the subject of continuing research efforts. More... »

PAGES

659-663

References to SciGraph publications

  • 1971-09. Odor and flavor responses to additives in edible oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1971-12. Organoleptic and oxidative stability of blends of soybean and peanut oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1972-11. A micromethod to generate and collect odor constituents from heated cooking oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1969-05. Selective hydrogenation of soybean oil: IV. Fatty acid isomers formed with copper catalysts in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-05. Copper-hydrogenated soybean and linseed oils: Composition, organoleptic quality and oxidative stability in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1970-12. Flavor evaluation of copper-hydrogenated soybean oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1966-09. Selective hydrogenation of soybean oil. II. Copper-chromium catalysts in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1972-02. Headspace gas analysis of salad oils by mass spectrometry in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-02. Volatile components from triolein heated in air in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1975-07. Volatile components from tristearin heated in air in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02660068

    DOI

    http://dx.doi.org/10.1007/bf02660068

    DIMENSIONS

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