Analysis of the volatile components of heated esterified propoxylated glycerols

Static headspace (HS) and capillary gas chromatography/infrared spectroscopy-mass spectrometry (GC/IR-MS) were used to collect, separate, identify and quantitate the oxidative and thermal decomposition products in heated triolein, trilinolein and esterified propoxylated glycerols (EPGs), EPG-08 oleate and EPG-08 linoleate. Approximately 4 L of each oil sample (triolein, trilinolein, EPG-08 oleate and EPG-08 linoleate) with and without added antioxidants were separately heated in a deep fat fryer at $\rm 190\sp\circ C$ for 12 h each day until each contained $\ge$20% polymeric material.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Mahungu, Symon Maina

Contributors dc:contributor

• Perkins, Edward G.

• Agriculture, Food Science and Technology
• Chemistry, Analytical

Statement dc:rights

• Copyright 1994 Mahungu, Symon Maina

Language dc:language

eng

Identifier

AAI9503265
(UMI)AAI9503265

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/21531