Effect of free fatty acids on the flavour of frying oilJ. Ledahudec and J. Pokom);Lauric acid imparts soapy taste to edible oil and to fried bread in the concentration of less than 1 g,kg-', palmitic acid and stearic acid taste neutral in the concentration of up to 20 g k g -', oleic acid is neutral in thc same concentration range, while purified linoleic acid tastes slightly bitter, and the flavour of linolenic acid is bitter and rancid at the concentration of 1 g.kg-'.