登入選單
返回Google圖書搜尋
其他書名
Chapter 115. Determination of Volatile Compounds for the Assurance of Quality, Security, and Health in the Use of Alimentary Oils and its Application to Home Appliances
出版Elsevier Inc. Chapters, 2013-07-29
主題Science / Life Sciences / General
ISBN01280680359780128068038
URLhttp://books.google.com.hk/books?id=2Th1DAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋During frying processes, different odors are generated and released, some of them being unpleasant compounds generated by heating the oil used during these processes at too high a temperature or after too much time. A new system of sampling fumes has been developed based on solid phase extraction and analysis with GC-MS. Twenty-nine compounds present in the fumes of high oleic sunflower and olive oils and belonging to different chemical families have been identified. A sensory study has been made to evaluate the contribution of three chemical families to the characteristic flavor generated in the frying process.