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

• Published in: Critical 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
• Language: English
• 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

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....