Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage
The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of French Fries (FFs), the optimum stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-a...
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| Published in | Food science & technology Vol. 162; p. 113417 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.06.2022
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| Subjects | |
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| Abstract | The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of French Fries (FFs), the optimum stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) to the frying soybean oil (SO). The results of sensory evaluation showed that antioxidants had an effect on prolonging the optimum stage. Compared with the control group, the optimum stage of SO added with TBHQ, L-ap and rosemary was prolonged by 25%, 50% and 25%, respectively. Furthermore, antioxidants can effectively inhibit the degradation of some desirable compounds (e. g. (E, E)-2,4-decadienal) and reduce the generation of off-flavor (hexanal, hexanoic acid, heptanoic acid, octanoic acid, and nonanoic acid) during frying. Among them, the TBHQ performed best on inhibiting the increase of total polar compounds, acid value and p-Anisidine value, besides, it had the best effect on reducing the degradation of (E, E)-2,4-decadienal and inhibiting the generation of saturated aldehydes, especially the hexanal. The L-ap showed better abilities to inhibit the generation of off-flavor acids. This study can provide a basis for the effects of different antioxidants in prolonging the optimum stage and inhibiting the off-flavor.
•The antioxidants had an effect in prolonging the optimum stage and improving the flavor of FFs.•TBHQ can inhibit the degradation of (E, E)-2,4-decadienal and the generation of saturated aldehydes.•L-ap performed better in inhibiting the generation of acids with off-flavor. |
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| AbstractList | The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of French Fries (FFs), the optimum stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) to the frying soybean oil (SO). The results of sensory evaluation showed that antioxidants had an effect on prolonging the optimum stage. Compared with the control group, the optimum stage of SO added with TBHQ, L-ap and rosemary was prolonged by 25%, 50% and 25%, respectively. Furthermore, antioxidants can effectively inhibit the degradation of some desirable compounds (e. g. (E, E)-2,4-decadienal) and reduce the generation of off-flavor (hexanal, hexanoic acid, heptanoic acid, octanoic acid, and nonanoic acid) during frying. Among them, the TBHQ performed best on inhibiting the increase of total polar compounds, acid value and p-Anisidine value, besides, it had the best effect on reducing the degradation of (E, E)-2,4-decadienal and inhibiting the generation of saturated aldehydes, especially the hexanal. The L-ap showed better abilities to inhibit the generation of off-flavor acids. This study can provide a basis for the effects of different antioxidants in prolonging the optimum stage and inhibiting the off-flavor.
•The antioxidants had an effect in prolonging the optimum stage and improving the flavor of FFs.•TBHQ can inhibit the degradation of (E, E)-2,4-decadienal and the generation of saturated aldehydes.•L-ap performed better in inhibiting the generation of acids with off-flavor. The flavor formation of fried food experienced an optimum stage, fried food obtained more desirable flavor during this stage. In order to improve the flavor of French Fries (FFs), the optimum stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) to the frying soybean oil (SO). The results of sensory evaluation showed that antioxidants had an effect on prolonging the optimum stage. Compared with the control group, the optimum stage of SO added with TBHQ, L-ap and rosemary was prolonged by 25%, 50% and 25%, respectively. Furthermore, antioxidants can effectively inhibit the degradation of some desirable compounds (e. g. (E, E)-2,4-decadienal) and reduce the generation of off-flavor (hexanal, hexanoic acid, heptanoic acid, octanoic acid, and nonanoic acid) during frying. Among them, the TBHQ performed best on inhibiting the increase of total polar compounds, acid value and p-Anisidine value, besides, it had the best effect on reducing the degradation of (E, E)-2,4-decadienal and inhibiting the generation of saturated aldehydes, especially the hexanal. The L-ap showed better abilities to inhibit the generation of off-flavor acids. This study can provide a basis for the effects of different antioxidants in prolonging the optimum stage and inhibiting the off-flavor. |
| ArticleNumber | 113417 |
| Author | Wang, Xingguo Wu, Gangcheng Jin, Qingzhe Xu, Lirong Mei, Xue Karrar, Emad |
| Author_xml | – sequence: 1 givenname: Lirong surname: Xu fullname: Xu, Lirong organization: Institute of Nutrition and Health, Qingdao University, Qingdao, 266071, Shandong, China – sequence: 2 givenname: Xue surname: Mei fullname: Mei, Xue organization: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, PR China – sequence: 3 givenname: Gangcheng surname: Wu fullname: Wu, Gangcheng organization: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, PR China – sequence: 4 givenname: Emad orcidid: 0000-0003-1031-1251 surname: Karrar fullname: Karrar, Emad organization: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, PR China – sequence: 5 givenname: Qingzhe surname: Jin fullname: Jin, Qingzhe organization: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, PR China – sequence: 6 givenname: Xingguo surname: Wang fullname: Wang, Xingguo email: wangxg1002@gmail.com, xingguow@jiangnan.edu.cn organization: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, PR China |
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| SubjectTerms | acid value Antioxidants French fries fried foods Frying stages hexanoic acid hydroquinone octanoic acid off flavors off odors Off-flavor p-anisidine value pelargonic acid rosemary sensory evaluation soybean oil |
| Title | Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage |
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