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High levels of ethylene oxide (EO) and acetaldehyde (AE) were detected, using gas chromatography and a portable gas detector, among volatile organic compounds (VOC) emitted during simulated frying of herbs and spices in soybean oil at temperatures between 120°C and 200°C. Both EO and AE were distributed between the gas phase and oil phase after cooking each vegetable at 150°C for 5min under either...
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