Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS.

ABSTRACT: This study employed proton transfer reaction mass spectrometry (PTR-MS) and gas chromatography-mass spectrometry (GC-MS) to identify and monitor volatile organic compounds (VOCs) in frying fumes generated during the deep frying of tempeh. The research aimed to assess the impact of frying conditions, including frying temperature, oil type, and repeated use cycles, on the formation of thermal decomposition products. A total of 78 VOCs were identified, with 42 common to both rapeseed and palm oil. An algorithm based on cosine similarity was proposed to group variables, resulting in six distinct emission clusters. The findings highlighted the prominence of saturated and unsaturated aldehydes, underscoring the role of fatty acid oxidation in shaping the frying fume composition. This study not o

SUBMITTER: Fathimah RN 

PROVIDER: S-EPMC11547179 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature