Photo from wikipedia
Abstract The deterioration of flaxseed oil (FSO) during heating greatly influences the quality of fried foods. FSOs heated at different temperatures (120 °C, 150 °C, 180 °C, and 210 °C) were investigated for volatile… Click to show full abstract
Abstract The deterioration of flaxseed oil (FSO) during heating greatly influences the quality of fried foods. FSOs heated at different temperatures (120 °C, 150 °C, 180 °C, and 210 °C) were investigated for volatile organic compound (VOC) and fatty acid compositions and physicochemical indices. In total, 84 VOCs were identified, including 20 aldehydes (37.43%–66.17%), 20 alcohols (31.19%–42.90%), 9 esters (0.28%–1.27%), 8 ketones (0.4%–1.58%), 19 alkanes (1.15%–19.96%), and 8 heterocyclics (0.68%–6.16%). Furthermore, 1-nonanal, 2,4-decadienal, hexanal, and trans,trans-2,4-heptadienal were identified as the characteristic aroma compounds to estimate the oxidation degree of heated FSO through the calculation of odor activity values. The polyunsaturated fatty acid content in FSO significantly (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!