| 摘要 |
The invention provides a produuct especially suitable for deep-frying, such as a frying oil or margarine, containing an amount of both linaloöl and linalyl acetate that is effective to delay the formation of undesired, secondary flavours upon cooking. Preferably, the amount is from 0.5 to 50 mg of these compounds per kg of fat product, and the ratio of linaloöl to linalyl acetate is from 2:1 to 1:10 (ww). |
