Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS

• Published in: Molecules (Basel, Switzerland) Vol. 29; no. 21; p. 5046
• Main Authors: Fathimah, Rohmah Nur, Majchrzak, Tomasz
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 25.10.2024; MDPI
• Subjects: Aldehydes; Chromatography; Data analysis; deep frying; Fatty acids; Food; food processing; GC-MS; Mass spectrometry; Oxidation; PTR-MS; Scientific imaging; Soy products; tempeh; Temperature; Vegetable oils; VOCs; Volatile organic compounds; Austria; Massachusetts
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules29215046

This study employed proton transfer reaction mass spectrometry (PTR-MS) and gas chromatography–mass spectrometry (GC-MS) to identify and monitor volatile organic compounds (VOCs) in frying fumes generated during the deep frying of tempeh. The research aimed to assess the impact of frying conditions, including frying temperature, oil type, and repeated use cycles, on the formation of thermal decomposition products. A total of 78 VOCs were identified, with 42 common to both rapeseed and palm oil. An algorithm based on cosine similarity was proposed to group variables, resulting in six distinct emission clusters. The findings highlighted the prominence of saturated and unsaturated aldehydes, underscoring the role of fatty acid oxidation in shaping the frying fume composition. This study not only corroborates previous research but also provides new insights into VOC emissions during deep frying, particularly regarding the specific emission profiles of certain compound groups and the influence of frying conditions on these profiles.