Session2-2

5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[OP31] Comparison of Volatile Flavor Profiles of Fried Foods Prepared with Different Vegetable Oils and Identification of Corn Oil-Specific Flavor Compounds Using SAFE and GC-TOFMS

*Kazuya Nishimura¹, Yuma Tanaka¹, Akane Ohba¹, Aya Yoshinaga-Kiriake², Seiya Tanaka³, Naohiro Gotoh³, Kazuaki Yoshinaga² (1. Showa Sangyo Co., Ltd., 2. Fukushima University, 3. Tokyo University of Marine Science and Technology)

Keywords:

fried food,corn oil,Solvent-Assisted Flavor Evaporation