Volatile constituents of used frying oils
1996
Takeoka, G. | Perrino, C. Jr | Buttery, R.
The volatile constituents of used frying oils obtained from a local food-processing plant were isolated by simultaneous distillation-extraction and fractionated by silica gel column chromatography. The isolates were analyzed by capillary gas chromatography and combined capillary gas chromatography-mass spectrometry, resulting in the identification of 140 compounds. The major constituents identified were 1-pentanol, hexanal, furfuryl alcohol, (E)-2-heptenal, 5-methylfurfural, 1-octen-3-ol, octanal, 2-pentylfuran, (E)-2-octenal, nonanal, (E)-2-nonenal, and hexadecanoic acid.
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