Comparison of Odor Compounds Analyzed by Automatic Dynamic Headspace GC/MS System and Sensory Score from Thermal-Deteriorated Edible Oil
Author:
Affiliation:
1. Department of Oil and Fats Laboratories, J-Oil Mills, INC
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/15/2/15_87/_pdf
Reference13 articles.
1. 1) Y. Endo; “Flavor components in edible fats and oils” (in Japanese). J. Japan Oil Chem. Society, 48, 1133-1140 (1999).
2. 2) M. Shimoda, H. Shiratsuchi, Y. Wu, Y. Osajima; Identification and sensory characterization of volatile flavor compounds in sesame seed oil. J. Agric. Food Chem., 44, 3909-3912 (1996).
3. 3) A. K. Kiritsakis; Flavor compounds of olive-oil-a review. J. Am. Oil Chem. Soc. 75, 673-681 (1998).
4. 4) S. S. Chang, R. J. Peterson, C.-T. Ho; Chemical reactions involved in the deep-fat frying of foods. J. Am. Oil Chem. Soc. 55, 718-727 (1978).
5. 5) C.-M. Wu, S.-Y. Chen; Volatile compounds in oils after deep frying or stir frying and subsequent storage. J. Am. Oil Chem. Soc. 69, 858-865 (1992).
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