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An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS

To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common aldehydes and their correlation with carbonyl values...

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Detalles Bibliográficos
Autores principales:	Liu, Xiaofang, Wang, Shuo, Tamogami, Shigeru, Chen, Jieyu, Zhang, Han
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407462/ https://www.ncbi.nlm.nih.gov/pubmed/36010412 http://dx.doi.org/10.3390/foods11162413

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