Deep-fat frying is one of the most commonly used procedures for the manufacture and preparation of foods in the world. The fast food restaurants which have been growing rapidly in recent years further increase the consumption of fried foods, especially fried chicken, fish and chips, and french fries. Evidently, a major portion of the 10 billion pounds of fats and oils consumed by Americans each year are used in fried foods. For example an estimated 500 million pounds of fats and oils are used each year for the manufacture of potato chips alone in the United States; another 200 million pounds are used each year for doughnuts; and 400 million pounds for frozen french fries. Not long ago, we asked the sales manager of a large, international flavor company, what flavor he would like to see us develop which he believed would have a large market. Without hesitation, his answer