Qualitative and Quantitative Evaluation of Volatile Compounds of Deep Frying Oil and French Fries: Static and Dynamic Headspace-Gas Chromatography-Mass Spectrometric Analysis

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.

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

2015

Author dc:creator

• Vega-Rosales, Juan De Dios

Contributors dc:contributor

• Perkins, Edward G.

• Chemistry, Analytical

Language dc:language

eng

Identifier

(MiAaPQ)AAI9717342

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83718