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J Oleo Sci

Title:		Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries
Author(s):		Xu L; Ji X; Wu G; Karrar E; Yao L; Wang X;
Address:		"Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University"
Journal Title:		J Oleo Sci
Year:		2021
Volume:		20210611
Issue:		7
Page Number:		885 - 899
DOI:		10.5650/jos.ess20360
ISSN/ISBN:		1347-3352 (Electronic) 1345-8957 (Linking)
Abstract:		"In order to study the flavor of French fries (FFs) prepared in different frying oils, we identified and compared the volatiles of FFs fried in high-oleic sunflower oil (HSO), sunflower oil (SO), linseed oil (LO), and palm oil (PO) during prolonged 24 h frying time. 47 different kinds of volatiles were presented, and aldehydes were the most abundant compounds. The FFs prepared in SO were rich in alkadienals, especially the (E, E)-2,4-decadienal, thus inducing the highest deep-fried odor. The content of alkenals was higher in FFs prepared in HSO, among which (E)-2-nonenal and 2-undecenal provided the undesirable oily flavor. Whereas, FFs prepared in PO were rich in alkanals, and showed an undesirable green aroma because of hexanal. Besides, the aldehydes in FFs fried in LO were the least with more undesirable flavor substances (e.g. (E, E)-2,4-heptadienal). In addition, except for the FFs fried in LO, the aldehydes in other FFs showed an increasing trend. While, the volatiles from the Maillard reaction (e.g. pyrazines) showed no clear pattern. Meanwhile, frying process had optimum frying window (approximately 12 h with total polar compounds content of 14.5%-22.2% in different oils), and the French fries prepared in this period obtained higher flavor score. Therefore, the comparison related to volatiles of FFs provided a basis for the flavor control to a certain extent"
Keywords:		"Aldehydes/analysis/chemistry Cooking/*methods *Fast Foods Odorants Oils, Volatile/analysis/*chemistry Plant Oils/analysis/*chemistry Solanum tuberosum/*chemistry Taste Time Factors Volatile Organic Compounds/analysis/chemistry French fries physical-chemic;"
Notes:		"MedlineXu, Lirong Ji, Xin Wu, Gangcheng Karrar, Emad Yao, Ling Wang, Xingguo eng Japan 2021/06/15 J Oleo Sci. 2021 Jul 1; 70(7):885-899. doi: 10.5650/jos.ess20360. Epub 2021 Jun 11"