Chemical reactions involved in the deep- fat frying of foods: IX. Identification of the volatile decomposition products of triolein

The acidic and nonacidic volatile decomposition products (VDP) pro-duced by pure triolein maintained at 185 C with periodic injection of steam were collected, fractionated and identified. A total of 93 compounds were positively or tentatively identified. A number of the compounds found were identified for the first time in fats or oil VDP. Among these newly identified compounds are: unsaturated acids, keto-substituted unsaturated acids, ω-enals, unsaturated esters and an unsaturated γ-lactone.