Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookers was written by Kim, YoonHa;Kim, Mi-Ja;Lee, JaeHwan. And the article was included in Food Science and Biotechnology in 2022.Related Products of 3391-86-4 This article mentions the following:
Corn oil was heated using an IR cooker, an air fryer, and a cooking oven at similar temperatures, and oxidative stability and physicochem. properties including moisture content, temperature change, the profile of headspace volatiles, formaldehyde and acetaldehyde of the heated oils were compared. Corn oil heated using the air fryer showed the lowest degree of oxidation, followed by that heated using the IR cooker and the cooking oven. However, the content of headspace volatiles in 120 min heated oil using the IR cooker was higher by 2.57 and 5.37 times than that in oil heated using the cooking oven and the air fryer, resp. The profiles of formaldehyde and acetaldehyde in oils showed patterns inconsistent with those of headspace volatile and oxidation parameters. Generally, the air fryer-treated oil underwent slow lipid oxidation, whereas oil from the IR cooker had more volatiles and imparted odor to foods. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Related Products of 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Related Products of 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts