{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/83718"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/83718","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Qualitative and Quantitative Evaluation of Volatile Compounds of Deep Frying Oil and French Fries: Static and Dynamic Headspace-Gas Chromatography-Mass Spectrometric Analysis","abstract":"A comparison of the action of two filter aids in the removal of selected flavor significant compounds in French fries with respect to non filtered treatment was carried out. Quantitative analysis of selected volatile flavor compounds in French fries was achieved by using dynamic headspace-capillary GC-mass spectrometry. The total amount of flavor significant volatiles increased in the following order: non filtered treatment $>$ diatomaceous earth filter aid $>$ magnesium silicate filter aid. Total polymer content was correlated with overall French fries odor quality. Overall odor quality increased in the following order magnesium silicate French fries/frying oil $>$ diatomaceous earth French fries/frying oil $>$ non filtered French fries/frying oil.","abstract_html":"A comparison of the action of two filter aids in the removal of selected flavor significant compounds in French fries with respect to non filtered treatment was carried out. Quantitative analysis of selected volatile flavor compounds in French fries was achieved by using dynamic headspace-capillary GC-mass spectrometry. The total amount of flavor significant volatiles increased in the following order: non filtered treatment $>$ diatomaceous earth filter aid $>$ magnesium silicate filter aid. Total polymer content was correlated with overall French fries odor quality. Overall odor quality increased in the following order magnesium silicate French fries/frying oil $>$ diatomaceous earth French fries/frying oil $>$ non filtered French fries/frying oil.","abstract_has_math":true,"creators":["Vega-Rosales, Juan De Dios"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Perkins, Edward G."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-25T21:10:10Z","date_published":"2015-09-25T21:10:10Z","updated_at":"2026-07-22T22:26:21Z","subjects":["Chemistry, Analytical"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI9717342"],"render_values":[{"text":"(MiAaPQ)AAI9717342","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/83718","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Perkins, Edward G."]},{"key":"dc:creator","label":"Author","values":["Vega-Rosales, Juan De Dios"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-25T21:10:10Z","10000-01-01","1997"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Chemistry, Analytical"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/83718","(MiAaPQ)AAI9717342"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["A comparison of the action of two filter aids in the removal of selected flavor significant compounds in French fries with respect to non filtered treatment was carried out. Quantitative analysis of selected volatile flavor compounds in French fries was achieved by using dynamic headspace-capillary GC-mass spectrometry. The total amount of flavor significant volatiles increased in the following order: non filtered treatment $>$ diatomaceous earth filter aid $>$ magnesium silicate filter aid. Total polymer content was correlated with overall French fries odor quality. Overall odor quality increased in the following order magnesium silicate French fries/frying oil $>$ diatomaceous earth French fries/frying oil $>$ non filtered French fries/frying oil.","Made available in DSpace on 2015-09-25T21:10:10Z (GMT). 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Quantitative analysis of selected volatile flavor compounds in French fries was achieved by using dynamic headspace-capillary GC-mass spectrometry. The total amount of flavor significant volatiles increased in the following order: non filtered treatment $>$ diatomaceous earth filter aid $>$ magnesium silicate filter aid. Total polymer content was correlated with overall French fries odor quality. Overall odor quality increased in the following order magnesium silicate French fries/frying oil $>$ diatomaceous earth French fries/frying oil $>$ non filtered French fries/frying oil.","Made available in DSpace on 2015-09-25T21:10:10Z (GMT). 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