Key aroma compounds in Chinese fried food of youtiao

• Published in: Flavour and fragrance journal Vol. 35; no. 1; pp. 88 - 98
• Main Authors: Du, Wenbin, Zhao, Mengyao, Zhen, Dawei, Tan, Jia, Wang, Tianze, Xie, Jianchun
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.01.2020
• Subjects: Aroma compounds; aroma recombination; Chromatography; Composition; Dilution; Edible oils; Evaporation; Fatty acid composition; Fatty acids; flavor; Flavors; Food; fried food; fried foods; Fruit juices; Furfural; Gas chromatography; gas chromatography-mass spectrometry; Mass spectrometry; Mass spectroscopy; octenol; odor compounds; odorant; Odorants; odors; Oils & fats; Olfactometers; Organic chemistry; Palm oil; palm oils; Phenylacetaldehyde; Propionaldehyde; pyrazines; Quantitation; Rapeseed; Rapeseed oil; Recombination; solvents; Soybean oil; Soybeans; Sunflower oil; Sunflowers; thiols; Vegetable oils; youtiao
• DOI: 10.1002/ffj.3539
• ISSN: 0882-5734

Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma recombination and omission. Four samples of youtiao fried with sunflower oil, soybean oil, rapeseed oil, and palm oil, respectively, differing in fatty acid composition, were selected to be investigated. A total of thirty‐five odorants were identified, among which twenty‐two odorants were quantitated by aid of authentic chemicals and with correction of recovery coefficients. Differences in odorants composition and aroma profile were observed among the four samples of youtiao fried with different oils. However, it was demonstrated in common thirteen compounds; that is, 3‐hydroxy‐2‐butanone, 3‐methylbutanal, furfural, 3‐(methylthio)propanal, 2‐furfurylthiol, phenylacetaldehyde, 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, 2‐ethyl‐3,5‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, (E,E)‐2,4‐decadienal, 1‐octen‐3‐ol, (E,Z)‐2,6‐nonadienal, and (E)‐2‐nonenal contributed significantly to youtiao aroma. The work can provide some guidance to maintain the preferred youtiao flavor when modifying its preparation technology for safety concerns. Analyze common and key odorants in youtiao fried with four oils by GC‐MS‐O and aroma recombination.