Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage

• Published in: Food science & technology Vol. 162; p. 113417
• Main Authors: Xu, Lirong, Mei, Xue, Wu, Gangcheng, Karrar, Emad, Jin, Qingzhe, Wang, Xingguo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2022
• Subjects: 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; Off-flavor; Antioxidants; French fries; Frying stages

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...