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Effects of frying on polar material and free fatty acids in soybean oils

✍ Scribed by Wang, Fang; Jiang, Lianzhou; Zhu, Xiuqing; Hou, Juncai

Book ID
120180736
Publisher
John Wiley and Sons
Year
2013
Tongue
English
Weight
689 KB
Volume
48
Category
Article
ISSN
0950-5423

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Lauric acid imparts soapy taste to edible oil and to fried bread in the concentration of less than 1 g,kg-', palmitic acid and stearic acid taste neutral in the concentration of up to 20 g k g -', oleic acid is neutral in thc same concentration range, while purified linoleic acid tastes slightly bit