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Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process

https://doi.org/10.1111/jfpp.16445
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Review. Recent advances in lipid oxidation
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Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation
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Effects of hydrogenation and additives on cooking oil performance of soybean oil
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Structure-odour-activity relationships of alkylpyrazines
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Characterization of volatile compounds in different dried sea cucumber cultivars
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Emission of Volatile Aldehydes from DAG‐Rich and TAG‐Rich Oils with Different Degrees of Unsaturation During Deep‐Frying
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Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation
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Lipid oxidation
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Volatile lipid oxidation products
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Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsions
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Headspace-solid phase microextraction (HS-SPME) analysis of oxidized volatiles from free fatty acids (FFA) and application for measuring hydrogen donating antioxidant activity
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Effects of photosensitisation and autoxidation on the changes of volatile compounds and headspace oxygen in elaidic trans fatty acid and oleic cis fatty acid
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Genotoxicity of lipid oxidation compounds
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Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes
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Effects of various oils on volatile compounds of deep-fried shallot flavouring
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Effect of the Type of Frying Culinary Fat on Volatile Compounds Isolated in Fried Pork Loin Chops by Using SPME-GC-MS
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Detection of Primary and Secondary Oxidation Products by Fourier Transform Infrared Spectroscopy (FTIR) and 1H Nuclear Magnetic Resonance (NMR) in Sunflower Oil during Storage
inferredcites →https://doi.org/10.1021/jf991095vopenalex-snapshot
Headspace Solid-Phase Microextraction Use for the Characterization of Volatile Compounds in Vegetable Oils of Different Sensory Quality
inferredcites →https://doi.org/10.1080/00032719.2020.1803896openalex-snapshot
Volatile Profile and Flavor Characteristics of Ten Edible Oils
inferredcites →https://doi.org/10.1093/chromsci/38.7.279openalex-snapshot
Optimization of Extraction Conditions and Fiber Selection for Semivolatile Analytes Using Solid-Phase Microextraction
inferredcites →https://doi.org/10.1111/j.1745-4522.1997.tb00096.xopenalex-snapshot
VOLATILE NITROGEN‐CONTAINING COMPOUNDS GENERATED FROM MAILLARD REACTIONS UNDER SIMULATED DEEP‐FAT FRYING CONDITIONS
inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01339.xopenalex-snapshot
Tenderness Perception of Poultry Major Pectoralis Muscle during Mastication
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Ex-oxalate magnesium oxide, a strain-free nanopowder studied with diffraction line profile analysis
inferredcites →https://doi.org/10.1515/ijfe-2019-0252openalex-snapshot
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inferredcites →https://doi.org/10.3390/foods9040444openalex-snapshot
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inferredcites →https://doi.org/10.3390/molecules24081512openalex-snapshot
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inferredcites →https://doi.org/10.3989/gya.1998.v49.i3-4.727openalex-snapshot
Volatile components of the frying process

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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