Chemical reactions involved in the deep‐fat frying of foods. VII. Identification of volatile decomposition products of trilinolein¹

The acidic and nonacidic volatile decomposition products (VDP) produced by pure trilinolein maintained at 185 C with periodic injection of steam were collected, fractionated, and identified. One hundred thirty‐three volatile compounds were positively or tentatively identified. The compounds identified included a number of new and interesting compounds, some with valuable organoleptic properties, such as the unsaturated lactones.