Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages

• Published in: Food chemistry Vol. 368; p. 130581
• Main Authors: Xu, Lirong, Mei, Xue, Chang, Jiarui, Wu, Gangcheng, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 30.01.2022
• Subjects: 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

•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...