Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g....

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Published inCritical reviews in food science and nutrition Vol. 60; no. 9; pp. 1496 - 1514
Main Authors Chang, Chang, Wu, Gangcheng, Zhang, Hui, Jin, Qingzhe, Wang, Xingguo
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis 14.05.2020
Taylor & Francis Ltd
Subjects
Alcohols
Aldehydes
amino acid
Amino acid composition
Amino acids
Carboxylic acids
consumer acceptance
Cooking
Deep-fat frying
Degradation
Edible oils
Fatty acid composition
Fatty acids
Fatty Acids - chemistry
Fatty Acids - metabolism
flavor
Flavoring Agents - chemistry
Flavoring Agents - metabolism
Flavors
Food
food composition
Food Preferences
fried foods
Frying
frying oil
Furans
heat treatment
Hot Temperature
Humans
hydrocarbons
hydrolysis
Ketones
lipid oxidation
Lipid peroxidation
Lipids
Maillard Reaction
Moisture content
Odors
Oxidation
Oxidation-Reduction
oxygen
Pesticides
Pyrazines
Pyridines
sugars
Sweet taste
Taste
temperature
Vacuum
Volatile hydrocarbons
Volatiles
Water content
Maillard reaction
Deep-fat frying
lipid oxidation
amino acid
fatty acid composition
volatiles
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Abstract Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g. aldehydes, alcohols, ketones, hydrocarbons, carboxylic acids, furans, pyrazines, and pyridines), intricate formation mechanisms, and a stronger attraction to consumers. By means of comprehensively literature research, this article critically reviews deep-fried flavor deriving from lipid oxidation, Maillard reaction, hydrolysis and amino acid degradation, with a special emphasis to discuss the involvement of lipid oxidation products in the Maillard pathway to form fried volatiles via secondary processes (e.g. fragmentation, rearrangement, and degradation). The reactions are interacted and influenced by various factors, such as frying oils (e.g. fatty acid composition and oil type), food components (e.g. amino acid and sugar), frying conditions (e.g. oxygen concentration, frying time, temperature, pH, and moisture content), and frying types (e.g. vacuum frying and air frying). Overall, well understanding of chemistry origins of deep-fried volatiles is meaningful to economically manipulate the frying process, optimize the fried flavor, and improve the safety and consumer acceptance of deep-fried foods.
AbstractList Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g. aldehydes, alcohols, ketones, hydrocarbons, carboxylic acids, furans, pyrazines, and pyridines), intricate formation mechanisms, and a stronger attraction to consumers. By means of comprehensively literature research, this article critically reviews deep-fried flavor deriving from lipid oxidation, Maillard reaction, hydrolysis and amino acid degradation, with a special emphasis to discuss the involvement of lipid oxidation products in the Maillard pathway to form fried volatiles via secondary processes (e.g. fragmentation, rearrangement, and degradation). The reactions are interacted and influenced by various factors, such as frying oils (e.g. fatty acid composition and oil type), food components (e.g. amino acid and sugar), frying conditions (e.g. oxygen concentration, frying time, temperature, pH, and moisture content), and frying types (e.g. vacuum frying and air frying). Overall, well understanding of chemistry origins of deep-fried volatiles is meaningful to economically manipulate the frying process, optimize the fried flavor, and improve the safety and consumer acceptance of deep-fried foods.
Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g. aldehydes, alcohols, ketones, hydrocarbons, carboxylic acids, furans, pyrazines, and pyridines), intricate formation mechanisms, and a stronger attraction to consumers. By means of comprehensively literature research, this article critically reviews deep-fried flavor deriving from lipid oxidation, Maillard reaction, hydrolysis and amino acid degradation, with a special emphasis to discuss the involvement of lipid oxidation products in the Maillard pathway to form fried volatiles via secondary processes (e.g. fragmentation, rearrangement, and degradation). The reactions are interacted and influenced by various factors, such as frying oils (e.g. fatty acid composition and oil type), food components (e.g. amino acid and sugar), frying conditions (e.g. oxygen concentration, frying time, temperature, pH, and moisture content), and frying types (e.g. vacuum frying and air frying). Overall, well understanding of chemistry origins of deep-fried volatiles is meaningful to economically manipulate the frying process, optimize the fried flavor, and improve the safety and consumer acceptance of deep-fried foods.Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g. aldehydes, alcohols, ketones, hydrocarbons, carboxylic acids, furans, pyrazines, and pyridines), intricate formation mechanisms, and a stronger attraction to consumers. By means of comprehensively literature research, this article critically reviews deep-fried flavor deriving from lipid oxidation, Maillard reaction, hydrolysis and amino acid degradation, with a special emphasis to discuss the involvement of lipid oxidation products in the Maillard pathway to form fried volatiles via secondary processes (e.g. fragmentation, rearrangement, and degradation). The reactions are interacted and influenced by various factors, such as frying oils (e.g. fatty acid composition and oil type), food components (e.g. amino acid and sugar), frying conditions (e.g. oxygen concentration, frying time, temperature, pH, and moisture content), and frying types (e.g. vacuum frying and air frying). Overall, well understanding of chemistry origins of deep-fried volatiles is meaningful to economically manipulate the frying process, optimize the fried flavor, and improve the safety and consumer acceptance of deep-fried foods.
Author Wang, Xingguo
Wu, Gangcheng
Zhang, Hui
Jin, Qingzhe
Chang, Chang
Author_xml – sequence: 1
  givenname: Chang
  surname: Chang
  fullname: Chang, Chang
  organization: School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University
– sequence: 2
  givenname: Gangcheng
  surname: Wu
  fullname: Wu, Gangcheng
  organization: School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University
– sequence: 3
  givenname: Hui
  surname: Zhang
  fullname: Zhang, Hui
  organization: School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University
– sequence: 4
  givenname: Qingzhe
  surname: Jin
  fullname: Jin, Qingzhe
  organization: School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University
– sequence: 5
  givenname: Xingguo
  surname: Wang
  fullname: Wang, Xingguo
  email: xingguow@jiangnan.edu.cn, wangxg@gmail.com
  organization: School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University
BackLink https://www.ncbi.nlm.nih.gov/pubmed/30740987$$D View this record in MEDLINE/PubMed
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Issue 9
Keywords Maillard reaction
Deep-fat frying
lipid oxidation
amino acid
fatty acid composition
volatiles
Language English
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Snippet Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with...
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SubjectTerms Alcohols
Aldehydes
amino acid
Amino acid composition
Amino acids
Carboxylic acids
consumer acceptance
Cooking
Deep-fat frying
Degradation
Edible oils
Fatty acid composition
Fatty acids
Fatty Acids - chemistry
Fatty Acids - metabolism
flavor
Flavoring Agents - chemistry
Flavoring Agents - metabolism
Flavors
Food
food composition
Food Preferences
fried foods
Frying
frying oil
Furans
heat treatment
Hot Temperature
Humans
hydrocarbons
hydrolysis
Ketones
lipid oxidation
Lipid peroxidation
Lipids
Maillard Reaction
Moisture content
Odors
Oxidation
Oxidation-Reduction
oxygen
Pesticides
Pyrazines
Pyridines
sugars
Sweet taste
Taste
temperature
Vacuum
Volatile hydrocarbons
Volatiles
Water content
Title Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
URI https://www.tandfonline.com/doi/abs/10.1080/10408398.2019.1575792
https://www.ncbi.nlm.nih.gov/pubmed/30740987
https://www.proquest.com/docview/2391196837
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Volume 60
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