Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses

Table 1

Types and levels of trans fatty acids in youtiao prepared using five types of vegetable oils (mg/g).

Vegetable oil	C18:1,9t	C18:2, 9t12 t	C18:2, 9c12t	C18:2, 9t12c	C18:3, 9t,12t,15c	Total
Sunflower oil	0.022  0.002	0.008  0.001	0.380  0.006	0.320  0.006	0.006  0.000	0.736
Soybean oil	0.009  0.001	0.010  0.000	0.210  0.003	0.170  0.003	0.410  0.002	0.809
Rapeseed oil	0.061  0.005	0.000  0.000	0.150  0.003	0.120  0.003	0.730  0.003	1.061
Palm oil	0.098  0.004	0.005  0.000	0.210  0.005	0.190  0.002	0.090  0.009	0.593
Peanut oil	0.032  0.002	0.020  0.003	0.030  0.004	0.008  0.001	0.010  0.000	0.100

, mean  standard deviation, n = 3.