Smoke point (English Wikipedia)

Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12. Archived from the original (PDF) on 2020-11-12. Retrieved 2016-12-18.
Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12.

actascientific.com

"Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating" (PDF).

aocs.org

American Oil Chemists' Society (2011). "AOCS Official Method Cc 9a-48, Smoke, Flash and Fire Points Cleveland Open Cup Method". Official methods and recommended practices of the AOCS - (6th ed.). Champaign, Ill. : American Oil Chemists' Society.
Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. Retrieved 26 December 2019.

books.google.com

Marcus, Jacqueline B. (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Academic Press. p. 61. ISBN 978-012-391882-6. Table 2-3 Smoke Points of Common Fats and Oils.
Vegetable Oils in Food Technology (2011), p. 284. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 214. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 234. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 121. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 303. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 92. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.
Vegetable Oils in Food Technology (2011), p. 153. Vegetable Oils in Food Technology (2011). Frank D. Gunstone (ed.). Vegetable Oils in Food Technology -- Composition, Properties and Uses (Second ed.). Blackwell Publishing Ltd. ISBN 978-1-4443-3268-1.

chartsbin.com

"Smoke Point of different Cooking Oils". Charts Bin. 2011.

clovegarden.com

"Mustard Seed Oil". Clovegarden.

doi.org

Gennaro, L.; et al. (1998). "Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis". Journal of Agricultural and Food Chemistry. 46 (11): 4465–4469. Bibcode:1998JAFC...46.4465G. doi:10.1021/jf980562q.
Gomez-Alonso, S.; et al. (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. 51 (3): 667–72. Bibcode:2003JAFC...51..667G. doi:10.1021/jf025932w. PMID 12537439.
Morgan, D.A. (1942). "Smoke, fire, and flash points of cottonseed, peanut, and other vegetable oils". Oil & Soap. 19 (11): 193–198. doi:10.1007/BF02545481. S2CID 93662177.
Detwiler, S. B.; Markley, K. S. (1940). "Smoke, flash, and fire points of soybean and other vegetable oils". Oil & Soap. 17 (2): 39–40. doi:10.1007/BF02543003.
Ranalli N, Andres SC, Califano AN (Jul 2017). "Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life". European Journal of Lipid Science and Technology. doi:10.1002/ejlt.201600377. Retrieved 15 January 2021.

fda.gov.tw

Chen, W.; et al. (2013). "Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods" (PDF). J Food Drug Anal. 21 (1): 85.

google.co.in

Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from Gunstone, Frank D., ed. (17 March 2011). Vegetable Oils in Food Technology: Composition, Properties and Uses. Wiley, Inc. OCLC 1083187382.)

harvard.edu

ui.adsabs.harvard.edu

Gennaro, L.; et al. (1998). "Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis". Journal of Agricultural and Food Chemistry. 46 (11): 4465–4469. Bibcode:1998JAFC...46.4465G. doi:10.1021/jf980562q.
Gomez-Alonso, S.; et al. (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. 51 (3): 667–72. Bibcode:2003JAFC...51..667G. doi:10.1021/jf025932w. PMID 12537439.

jonbarron.org

"Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.

maisonorphee.com

"Organic unrefined sunflower oil". Retrieved 18 December 2016.

nih.gov

pubmed.ncbi.nlm.nih.gov

Gomez-Alonso, S.; et al. (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. 51 (3): 667–72. Bibcode:2003JAFC...51..667G. doi:10.1021/jf025932w. PMID 12537439.

nutiva.com

"Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.

oleificiosperoni.it

(in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.

organicauthority.com

Howell, Daedalus (2024-09-10). "Why We Can All Stop Worrying About Cooking Oil Smoke Points". Organic Authority. Retrieved 2025-06-17.

semanticscholar.org

api.semanticscholar.org

Morgan, D.A. (1942). "Smoke, fire, and flash points of cottonseed, peanut, and other vegetable oils". Oil & Soap. 19 (11): 193–198. doi:10.1007/BF02545481. S2CID 93662177.

spectrumorganics.com

"What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.

washingtonpost.com

Krystal, Becky (2020-03-09). "What you should know about oil smoke points — and why they're not as scary as you might think". The Washington Post. ISSN 0190-8286. Retrieved 2025-06-17.

web.archive.org

Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12. Archived from the original (PDF) on 2020-11-12. Retrieved 2016-12-18.
"Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.
"What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.
Fats and oils in human nutrition. Food and Agriculture Organization of the United Nations and the World Health Organization. 1994. ISBN 978-92-5-103621-1. Archived from the original on November 29, 2013.

whatscookingamerica.net

"Smoking Points of Fats and Oils". What’s Cooking America.

who.int

Fats and oils in human nutrition. Food and Agriculture Organization of the United Nations and the World Health Organization. 1994. ISBN 978-92-5-103621-1. Archived from the original on November 29, 2013.

wiley.com

onlinelibrary.wiley.com

Ranalli N, Andres SC, Califano AN (Jul 2017). "Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life". European Journal of Lipid Science and Technology. doi:10.1002/ejlt.201600377. Retrieved 15 January 2021.

worldcat.org

search.worldcat.org

Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from Gunstone, Frank D., ed. (17 March 2011). Vegetable Oils in Food Technology: Composition, Properties and Uses. Wiley, Inc. OCLC 1083187382.)
Krystal, Becky (2020-03-09). "What you should know about oil smoke points — and why they're not as scary as you might think". The Washington Post. ISSN 0190-8286. Retrieved 2025-06-17.