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2. E.N. Frankel, "Chemistry of Autoxidation: Mechanism, Products and Flavor Significance," in D. B. Min and T. H. Smouse, eds., Flavor Chemistry of Fats and Oils, American Oil Chemists' Society, Champaign, 111., 1985, pp. 1-37.

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11. S. S. Chang, R. J. Peterson, and C.-T. Ho, "Chemistry of Deep Fried Flavor," in M. K. Supran, ed., Lipids as a Source of Flavor, ACS Symposium Series 75, American Chemical Society, Washington, D.C., 1978, p. 18-22.

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21. D. A. Forss, "Odor and Flavor Compounds from Lipids," Prog. Chem. Fats and Other Lipids 13, 177-258 (1972).

22. Y. A. Tan, C. L. Chong, and K. S. Low, "Crude Palm Oil Characteristics and Chlorophyll Content," J. Sei. Food Agrie. 75, 281-288 (1997).

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27. G. Montedoro, M. Bertuccioli, and G. Anichini, "Flavor of Foods and Beverages," Academic Press, Orlando, Fla., 1972.

28. T. J. Weiss, Food Oils and Their Use, AVI Publishing, Westport, Conn., 1970.

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31. Z. Zhang, M. J. Yang, and J. Pawliszyn, "Solid Phase Microextraction," Anal. Chem. 66, 844A-853A(1994).

32. D. B. Min, "Analyses of Flavor Qualities of Vegetable Oils by Gas Chromatography," J. Am. Oil Chem. Soc. 60, 544-545 (1983).

33. H. P. Dupuy, S. P. Fore, and L. A. Goldblatt, "Direct Gas Chromatographic Examination of Volatiles in Salad Oils and Shortenings," J. Am. Oil Chem. Soc. 54, 340-342 (1973).

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36. K. Robards et al., "Headspace Gas Analysis as a Measure of Rancidity in Corn Chips," J. Am. Oil Chem. Soc. 65, 16211626 (1988).

37. D. B. Min and D. B. Tickner, "Preliminary Gas Chromatographic Analysis of Flavor Compounds on Mayonnaise," J. Am. Oil Chem. Soc. 59, 226-228 (1982).

38. D. B. Min, "Correlation of Sensory Evaluation and Instrumental Gas Chromatographic Analysis of Edible Oils," J. Food Sei. 46, 1453-1456 (1981).

David B. Min Donald F. Steenson The Ohio State University Columbus, Ohio

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