Determination of aroma compounds formed by different kinds of edible oils in different temperature conditions.
The heating of cooking oils to high temperatures and their repeated use change the structure of the aroma compounds formed. The formation of aldehyde, ketone and similar compounds having toxic or carcinogenic effects due to temperature increase is known. In this study, aroma compounds were investigated by using different kinds of oils and different temperature conditions and application time.
SPME (Solid Phase Microelectrification) method was used for sample extraction.