« Previous AbstractEmission factors of volatile organic compounds (VOCs) based on the detailed vehicle classification in a tunnel study    Next AbstractFlexible gas sensor based on graphene/ethyl cellulose nanocomposite with ultra-low strain response for volatile organic compounds rapid detection »

Food Chem

Title:		Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process
Author(s):		Zhang Q; Wan C; Wang C; Chen H; Liu Y; Li S; Lin D; Wu D; Qin W;
Address:		"College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China. Electronic address: zhangqing@sicau.edu.cn. College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China. Institute of Food Processing and Safety, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China"
Journal Title:		Food Chem
Year:		2018
Volume:		20170928
Issue:
Page Number:		151 - 161
DOI:		10.1016/j.foodchem.2017.09.121
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To investigate the non-aldehyde volatile profile resulting from deep-fat frying, volatile compounds formed during the processes of heating soybean oil (SO), frying wheat dough (WD), and frying chicken breast meat (CBM) were comparatively studied. By using gas chromatography-mass spectrometry and internal standard method, alkanes, alkenes, alkynes, alcohols, ketones, nitrogen-containing volatiles (NCVs), and other volatiles were qualitatively and relatively quantitatively detected. NCVs were detected only in CBM-fried oil samples. Some volatiles (e.g. 2-pentylfuran and 2-pentylpyridine) were observed to increase in concentration, whereas others (e.g. 4-methyl-1,4-heptadiene and 7-methyl-3,4-octadiene) were observed to first increase and then decrease in concentration as the heating or frying time increased. Reduced quantity and concentrations of volatiles were observed in the food-fried oil samples which might be related to the intensified reactions induced by food components. The detection of some harmful volatiles in considerable concentrations indicated further attention might be paid to the safety of deep-fat frying"
Keywords:		"*Food Handling Gas Chromatography-Mass Spectrometry Hot Temperature Volatile Organic Compounds/*analysis/*chemistry 1-Ethyl-2, 4-dimethylbenzene (PubChem CID: 13403) 1-Methyldecahydronaphthalene (PubChem CID: 34193) 1-Octen-3-ol (PubChem CID: 18827) 2-Pent;"
Notes:		"MedlineZhang, Qing Wan, Chong Wang, Chenzhi Chen, Hong Liu, Yaowen Li, Suqing Lin, Derong Wu, Dingtao Qin, Wen eng England 2017/11/18 Food Chem. 2018 Mar 15; 243:151-161. doi: 10.1016/j.foodchem.2017.09.121. Epub 2017 Sep 28"