Deep-fried flavor: characteristics, formation mechanisms, and influencing factors - Chang, Chang; Wu, Gangcheng; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo (Critical reviews in food science and nutrition, 2020)
Keywords: 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