Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages - Xu, Lirong; Mei, Xue; Chang, Jiarui; Wu, Gangcheng; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo (Food chemistry, 2022)
Keywords: flavor; food chemistry; French fries; fried foods; Frying stages; Odor activity value, Aroma recombination; odor compounds; odors; Off-flavor; pelargonic acid; soybean oil; FF16; FF27; TPC; Odor activity value, Aroma recombination; OAVs; Off-flavor; FFs; p-AnV; French fries; AV; FF7; SO; Frying stages