“The results showed that the characteristic deep-fat frying odorants, such as (E,E)-2,4-decadienal, (E,Z)-…-one, (E)-2-nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines had increased by 3-65 times in the sunflower oil … phospholipids , and increased up to 6 … phospholipids prior to heating.”