Changes of Headspace Volatile Constituents of Palm Olein And Selected Oils after Frying French Fries
Abstract:\u003c/b\u003e Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 μm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250°C and the aroma constituents were identified by GC-MS.