Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages
•Three stages of flavor development in French fries (FFs): break-in, optimum, and degrading.•Key aroma compounds of FFs and SO were clarified by molecular sensory science.•Oxidation at TPC above 22.70% in frying oil induced rancid off-flavor. Flavor is a significant factor determining the popularity...
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| Published in | Food chemistry Vol. 368; p. 130581 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
30.01.2022
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| Subjects | |
| Online Access | Get full text |
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| Abstract | •Three stages of flavor development in French fries (FFs): break-in, optimum, and degrading.•Key aroma compounds of FFs and SO were clarified by molecular sensory science.•Oxidation at TPC above 22.70% in frying oil induced rancid off-flavor.
Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages—break-in, optimum, and degrading. Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in SO with total polar compounds (TPC) of 6.5% (FF7), 16.37% (FF16), and 26.5% (FF27), and their corresponding oils (SO7, SO16, SO27) were chosen for sensory-directed analysis. In the break-in stage (6.50–13.50% of TPC), the flavor of the FFs was light and undesirable due to the lower content of (E,E)-2,4-decadienal. Then at the optimum stage (15.43–22.70% of TPC), the FFs obtained a higher sensory score, mainly owing to the increase of (E,E)-2,4-decadienal with a strong, deep-fried odor. However, in the degrading stage (over 22.70% of TPC), high level of four acids (hexanoic, heptanoic, octanoic, and nonanoic acid), benzeneacetaldehyde and trans-4,5-epoxy-(E)-2-decenal resulted in flavor deterioration in FF27. |
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| AbstractList | •Three stages of flavor development in French fries (FFs): break-in, optimum, and degrading.•Key aroma compounds of FFs and SO were clarified by molecular sensory science.•Oxidation at TPC above 22.70% in frying oil induced rancid off-flavor.
Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages—break-in, optimum, and degrading. Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in SO with total polar compounds (TPC) of 6.5% (FF7), 16.37% (FF16), and 26.5% (FF27), and their corresponding oils (SO7, SO16, SO27) were chosen for sensory-directed analysis. In the break-in stage (6.50–13.50% of TPC), the flavor of the FFs was light and undesirable due to the lower content of (E,E)-2,4-decadienal. Then at the optimum stage (15.43–22.70% of TPC), the FFs obtained a higher sensory score, mainly owing to the increase of (E,E)-2,4-decadienal with a strong, deep-fried odor. However, in the degrading stage (over 22.70% of TPC), high level of four acids (hexanoic, heptanoic, octanoic, and nonanoic acid), benzeneacetaldehyde and trans-4,5-epoxy-(E)-2-decenal resulted in flavor deterioration in FF27. Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages-break-in, optimum, and degrading. Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in SO with total polar compounds (TPC) of 6.5% (FF7), 16.37% (FF16), and 26.5% (FF27), and their corresponding oils (SO7, SO16, SO27) were chosen for sensory-directed analysis. In the break-in stage (6.50-13.50% of TPC), the flavor of the FFs was light and undesirable due to the lower content of (E,E)-2,4-decadienal. Then at the optimum stage (15.43-22.70% of TPC), the FFs obtained a higher sensory score, mainly owing to the increase of (E,E)-2,4-decadienal with a strong, deep-fried odor. However, in the degrading stage (over 22.70% of TPC), high level of four acids (hexanoic, heptanoic, octanoic, and nonanoic acid), benzeneacetaldehyde and trans-4,5-epoxy-(E)-2-decenal resulted in flavor deterioration in FF27.Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages-break-in, optimum, and degrading. Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in SO with total polar compounds (TPC) of 6.5% (FF7), 16.37% (FF16), and 26.5% (FF27), and their corresponding oils (SO7, SO16, SO27) were chosen for sensory-directed analysis. In the break-in stage (6.50-13.50% of TPC), the flavor of the FFs was light and undesirable due to the lower content of (E,E)-2,4-decadienal. Then at the optimum stage (15.43-22.70% of TPC), the FFs obtained a higher sensory score, mainly owing to the increase of (E,E)-2,4-decadienal with a strong, deep-fried odor. However, in the degrading stage (over 22.70% of TPC), high level of four acids (hexanoic, heptanoic, octanoic, and nonanoic acid), benzeneacetaldehyde and trans-4,5-epoxy-(E)-2-decenal resulted in flavor deterioration in FF27. Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages—break-in, optimum, and degrading. Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in SO with total polar compounds (TPC) of 6.5% (FF7), 16.37% (FF16), and 26.5% (FF27), and their corresponding oils (SO7, SO16, SO27) were chosen for sensory-directed analysis. In the break-in stage (6.50–13.50% of TPC), the flavor of the FFs was light and undesirable due to the lower content of (E,E)-2,4-decadienal. Then at the optimum stage (15.43–22.70% of TPC), the FFs obtained a higher sensory score, mainly owing to the increase of (E,E)-2,4-decadienal with a strong, deep-fried odor. However, in the degrading stage (over 22.70% of TPC), high level of four acids (hexanoic, heptanoic, octanoic, and nonanoic acid), benzeneacetaldehyde and trans-4,5-epoxy-(E)-2-decenal resulted in flavor deterioration in FF27. |
| ArticleNumber | 130581 |
| Author | Wang, Xingguo Chang, Jiarui Wu, Gangcheng Zhang, Hui Jin, Qingzhe Xu, Lirong Mei, Xue |
| Author_xml | – sequence: 1 givenname: Lirong surname: Xu fullname: Xu, Lirong – sequence: 2 givenname: Xue surname: Mei fullname: Mei, Xue – sequence: 3 givenname: Jiarui surname: Chang fullname: Chang, Jiarui – sequence: 4 givenname: Gangcheng surname: Wu fullname: Wu, Gangcheng – sequence: 5 givenname: Hui surname: Zhang fullname: Zhang, Hui – sequence: 6 givenname: Qingzhe surname: Jin fullname: Jin, Qingzhe – sequence: 7 givenname: Xingguo surname: Wang fullname: Wang, Xingguo email: xingguow@jiangnan.edu.cn |
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| Keywords | FF16 FF27 TPC Odor activity value, Aroma recombination OAVs Off-flavor FFs p-AnV French fries AV FF7 SO Frying stages |
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| Snippet | •Three stages of flavor development in French fries (FFs): break-in, optimum, and degrading.•Key aroma compounds of FFs and SO were clarified by molecular... Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages-break-in,... Flavor is a significant factor determining the popularity of French fries (FFs). The frying process of soybean oil (SO) showed three obvious stages—break-in,... |
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| SubjectTerms | flavor food chemistry French fries fried foods Frying stages Odor activity value, Aroma recombination odor compounds odors Off-flavor pelargonic acid soybean oil |
| Title | Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages |
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