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Food Chem

Title:		"Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis"
Author(s):		Tian P; Zhan P; Tian H; Wang P; Lu C; Zhao Y; Ni R; Zhang Y;
Address:		"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China. Electronic address: zhanping0993@126.com. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China; Food College of Shihezi University, Shihezi 832000, Xinjiang, China. Electronic address: thl0993@sina.com. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China"
Journal Title:		Food Chem
Year:		2021
Volume:		20201210
Issue:
Page Number:		128748 -
DOI:		10.1016/j.foodchem.2020.128748
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Flavor is a key attribute of fried oil that shows a critical correlation with temperature. Therefore, selecting the appropriate temperature is important in preparing fried shallot oil (FSO). Volatile compounds from five different FSOs were identified and comparatively studied using gas chromatography-mass spectrometry (GC-MS) coupled with multivariate data analysis, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). GC-MS results identified a total of 93 volatiles, among which aldehydes, alcohols, pyrazines, and sulfur-containing compounds were the major compounds. Eighteen compounds had odor active values (OAV) >1. Among the compounds, hexanal, (E)-2-heptenal, (E)-2-octenal, dipropyl disulfide, 2-ethyl-3,5-dimethylpyrazine, and 1-octen-3-ol were important to the overall aroma profile of FSOs. In the PCA model, all the detected FSOs were divided into three clusters, which were assigned as cluster A (FSO5), B (FSO4), and C (the rest FSOs). Multivariate data analyses revealed that nonanal, 2-ethyl-5-methylpyrazine, (E,E)-2,4-decadienal, (E)-2-heptenal, and hexanal contributed positively to the classification of different FSOs. GC-MS coupled with multivariate data analysis could be used as a convenient and efficient analytical method to classify raw materials"
Keywords:		*Cooking Food Analysis/*methods *Gas Chromatography-Mass Spectrometry Multivariate Analysis Odorants/analysis Plant Oils/*chemistry Shallots/*chemistry Taste *Temperature Volatile Organic Compounds/*analysis Classification Fried shallot oil (FSO) Gc-ms Od;
Notes:		"MedlineTian, Peng Zhan, Ping Tian, Honglei Wang, Peng Lu, Cong Zhao, Yu Ni, Ruijie Zhang, Yuyu eng England 2020/12/20 Food Chem. 2021 May 30; 345:128748. doi: 10.1016/j.foodchem.2020.128748. Epub 2020 Dec 10"