Description
Culinary fats differ in fatty‑acid composition, smoke point, and oxidative stability, influencing their heat tolerance.
Technical
Olive oil (~70 % oleic acid) resists oxidation up to ~210 °C, avocado oil (~65 % oleic) tolerates ~270 °C, while grapeseed oil (~70 % linoleic) oxidizes above ~215 °C, forming aldehydes and polymerized triglycerides.
Science
Primary Reaction
oxidative degradation of unsaturated fatty acids
Sensory Profile
Aroma ()
fruitynuttybutterygrassyneutralearthyherbaceouspepperyfloraltoasted