The odor of acrolein is frequently strong in restaurants that feature charcoal-b

Question

The odor of acrolein is frequently strong in restaurants that feature charcoal-broiled food. Which of the following best explains the presence of this odor? the proteins in cooked meat decompose to form acrolein. the tracylglycerols in meat decompose in high heat and the resulting fatty acids then dehydrate to form acrolein. the tracylglycerols in meat decompose in high heat and the resulting glycerol dehydrates to form acrolein. the charcoal used to cook food decomposes to form acrolein when the heat is high enough.

Explanation / Answer

C. the tracylglycerols in meat deompose in high heat and the resulting glycerol dehydates to form acrolein. Explains the presence of this odor

When glycerol is heated to 280oC, it decomposes to acrolein.

(CH2OH)2CHOH CH2=CHCHO + 2 H2O

Related Questions

Navigate

• Browse (All)
• Browse T
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.