Description
Plant oils consist of triacylglycerides, in which three fatty acid residues are bound together to a glycerol residue via ester bonds (see figure of triolein: triacylglyceride with three oleic acid residues). The different plant oils vary in the type and proportions of the fatty acid residues in the triacylglycerides. Cold-pressed rapeseed oil has a much higher content of vitamins, carotenoids, and other lipid components than refined rapeseed oil. When heated to high temperatures, some of these substances decompose and can lead to an unpleasant taste.
