ArticleFoods (Basel, Switzerland)2022
An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 15 citations in OpenAlex.
- Electrochemical Method for the Assay of Organic Peroxides Directly in Acetonitrile.Molecules (Basel, Switzerland) · 2025Article
- Quality characteristics and volatile profiles of giant salamander (Frontiers in nutrition · 2025Article
- Quality Change in Camellia Oil during Intermittent Frying.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 2 countries.
Funding
Abstract
To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common aldehydes and their correlation with carbonyl values (CV) were analyzed. The results showed that the total peak area of aldehydes increased significantly with heating time, which was related to the fatty acid and tocopherol contents of the oils. There were four common aldehydes with different trends during frying, namely, pentanal, hexanal, (
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