1. Smoke pointThe smoke point generally refers to the temperature at which cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The glycerol is then further broken down to acrolein which is a component of the smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation.
Read “Smoke point” on English Wikipedia
Read “発煙点” on Japanese Wikipedia
Read “Smoke point” on DBpedia
Read “Smoke point” on English Wikipedia
Read “発煙点” on Japanese Wikipedia
Read “Smoke point” on DBpedia
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