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6020855 
Journal Article 
Aliphatic Aldehydes Produced by Heating Chinese Cooking Oils 
Lin, JM; Liou, SJ 
2000 
Yes 
Bulletin of Environmental Contamination and Toxicology
ISSN: 0007-4861
EISSN: 1432-0800 
64 
6 
817 
English 
Chinese stir-fry requires that the cooking oil be heated in advance to approximately 300 degree C. In this study, soybean oil, peanut oil, and homemade pork lard were heated at selected temperatures resembling pan-frying conditions, and the presence of aliphatic aldehydes in fume was assessed. No particulate-bound aldehydes were found when the cooking oils were heated to temperatures ranging 150400 degree C. For most of the tests when the heating temperature was 300 degree C or less, the average yield of total gaseous aliphatic aldehydes was less than 0.5 ppm/mg-min, but when soybean oil and lard were heated at 150 degree C, a higher yield of acrolein was noted. Elevated yields of all aliphatic aldehydes were found when the oils were heated to 350400 degree C, with acrolein exhibiting the highest yield from soybean and peanut oil, followed by formaldehyde, acetaldehyde, and propionaldehyde. When lard was heated to these temperatures, the yield of formaldehyde was highest. 
Environment Abstracts; FOOD OILS; TEMPERATURE; AIR POLLUTION, INDOOR; ALIPHATICS; ALDEHYDES; ENA 07:General