Description
Oil’s thermal stability determines its suitability for various cooking methods, from sautéing to deep‑frying, by balancing smoke point, oxidation, and flavor retention.
Technical
During heating, triglycerides undergo hydrolysis and oxidation, producing free fatty acids, aldehydes, and volatile smoke compounds. The Maillard reaction between amino acids and reducing sugars also contributes to browning and flavor development. Proper temperature control preserves desirable aromas while preventing rancidity.
Science
Primary Reaction
oil oxidation and Maillard browning
Sensory Profile
Aroma ()
nuttyfragrantroastedsmokybutteryearthyherbaltoastedfruitycaramelized