Chemical reactions involved in the deep fat frying of foods: V. Identification of nonacidic volatile decomposition products of hydrogenated cottonseed oil

The nonacidic volatile decomposition products (VDP) produced by a deodorized hydrogenated cottonseed oil maintained at 185C with periodic frying of moist cotton balls and with periodic addition of fresh fat to replenish the fat lost due to evaporation, decomposition, and adsorption by the cotton balls were collected, fractionated and characterized. A total, of 61 compounds were identified. They consisted of 17 hydrocarbons, eight alcohols, two esters, three lactones, 22 aldehydes, seven ketones, and two aromatic compounds.