ABSTRACT
Oils/Fried Food ............................................................................................. 212 9.12 Conclusions ................................................................................................... 212 References .............................................................................................................. 212
Deep-fat frying is a popular method of food preparation because it imparts a desirable deep-fried avor that is not developed during other cooking methods such as baking. Understanding how avors are developed in oils during the frying process is important to know to enhance positive avors and inhibit negative avors. Brie y, avors in frying oils can be from one or more of the following: naturally occurring avors (e.g., peanut oil and olive oil); avors imparted from processing procedures (e.g., hydrogenation); and degradation of fatty acids at the high temperatures used in frying. Development of avors from the decomposition of fatty acids is the most signi cant of these three effects, and is the primary focus of this chapter. In addition, the chemistry of frying will be brie y discussed because it relates to avor development during frying.
