| Title: | Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process |
| Address: | "Department of Analytical Chemistry, Faculty of Chemistry, Gdansk University of Technology, 80-233 Gdansk, Poland" |
| DOI: | 10.3390/molecules26041006 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was possible to observe a sudden increase of volatile organic compound (VOC) emissions caused by immersion of the food, accompanied by a sudden release of steam from a potato cube and a decrease of the oil temperature by more than 20 degrees C. It was possible to identify and monitor the emission of major secondary oxidation products such as saturated and unsaturated aldehydes, namely acrolein, pentanal, 2-hexenal, hexanal, 2-nonenal and 2-decenal. Each of them has an individual release characteristic. Moreover, the impact of different initial frying temperatures on release kinetics was investigated. Subsequently, it was possible to approximate the cumulative emission by a second-degree polynomial (R(2) >/= 0.994). Using the proposed solution made it possible for the first time to observe the impact of the immersion of food in vegetable oil on the early emission of thermal degradation products oil" |
| Keywords: | *Cooking Kinetics Oxidation-Reduction Rapeseed Oil/*chemistry Solanum tuberosum/chemistry Temperature Volatile Organic Compounds/*analysis deep-frying food processing oil degradation products proton transfer reaction mass spectrometry volatiles; |
| Notes: | "MedlineMajchrzak, Tomasz Wasik, Andrzej eng 2018/31/N/NZ9/02404/Narodowe Centrum Nauki/ Switzerland 2021/03/07 Molecules. 2021 Feb 14; 26(4):1006. doi: 10.3390/molecules26041006" |
