出版社：Japanese Society of Nutrition and Food Science
摘要：In the previous papers the author reported characteristic and nutritive changes of slightly heated oils. However, differences were found between slightly heated and highly heated oils. The present paper mentions the case of highly heated oils. Synthetic trilinolenin and autoxidized linseed oils were heated at 280-300°C for 4-6 hours while linseed oil ester at 220-230°C for 24 hours, and characteristic and nutritive changes were studied. In those experiments, volatile compounds were formed, and nutritive value of heated oils were decreased. Nutritive value of oils can be said to be decreased by strong heating.
