Amino Acids Brown Oil during Frying

• Published in: Journal of Oleo Science Vol. 55; no. 9; pp. 441 - 447
• Main Authors: MORIYA, Masafumi, TOTANI, Nagao, TAKADA, Mitsunobu, KUZUME, Tika, YAMAGUCHI, Ayako
• Format: Journal Article
• Language: English
• Published: Tokyo Japan Oil Chemists' Society 2006; Japan Science and Technology Agency
• Subjects: amino acid; amino carbonyl reaction; color deterioration; frying; thermally oxidized oil

We previously reported that 50% of the browning of frying oil in food manufacturing was due to thermal deterioration of the oil itself and the rest was most probably due to reactions involving amino acids in juice exuded from frying foodstuffs. The purpose of this study was to demonstrate that amino...