AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (756 KB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage

Lirong Xua,b, Gangcheng Wub, Jianhua Huangb, Hui Zhangb, Qingzhe Jinb, Xingguo Wangb( )
Institute of Nutrition and Health, Qingdao University, Qingdao 266071, China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Show Author Information

Abstract

The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3.5%–7.5% of total polar compounds (TPC)), optimum (7.5%–22.18% of TPC), and degrading stages (above 22.18% of TPC). Further, in order to distinguish the key aroma compounds in each stage, the FFs prepared in RO at TPC of 3.5% (FF4), 14.5% (FF15), and 26.96% (FF27) and their relevant oils (RO4, RO15, RO27) were selected for sensory-directed analysis. The results revealed that the FF4 had low contents of (E,E)-2,4-decadienal (deep-fried odor) which also caused lower sensory score in FF4 sample. The higher contents of (E,E)-2,4-decadienal in FF15 induced its higher deep-fried odor. The FF27 had higher hexanoic acid (sweaty odor), heptanoic acid, nonanoic acid, benzene acetaldehyde (stale odor), and trans-4,5-epoxy-(E)-2-decenal (metallic odor) compared with FF4 and FF15, thus leading to the undesirable flavor of FF27. Moreover, the decrease of 2,5-dimethylpyrazine and 2-ethyl-6-methyl-pyrazine in FF27 induced the lower roasty flavor, which may also lead to the decline of the sensory score. Similarly, the higher contents of (E)-2-undecenal, hexanoic acid, heptanoic acid, and nonanoic acid in RO27 lead to increase its rancid score and thus lower the sensory score.

Keywords

French friesFrying stagesOff-flavorOdor activity valueAroma recombination

References

[1]

A. Kita, G. Lisińska, The influence of oil type and frying temperatures on the texture and oil content of french fries, J. Sci. Food Agr. 85 (2010) 2600-2604. https://doi.org/10.1002/jsfa.2319.
Crossref Google Scholar
[2]

C. Chang, G. Wu, H. Zhang, et al., Deep-fried flavor: characteristics, formation mechanisms, and influencing factors, Crit. Rev. Food Sci. Nutr. 60 (2019) 1496-1514. https://doi.org/10.1080/10408398.2019.1575792.
Crossref Google Scholar
[3]

F.Stier Richard, Chemistry of frying and optimization of deep-fat fried food flavour-an introductory review, Eur. J. Lipid Sci. Tech. 102 (2000) 507-514. https://doi.org/10.1002/1438-9312(200009)102:8/9<507::AIDEJLT507>3.0.CO;2-V.
Crossref Google Scholar
[4]

Q. Zhang, A.S.M. Saleh, J. Chen, et al., Chemical alterations taken place during deep-fat frying based on certain reaction products: a review, Chem. Phys. Lipids 165 (6) (2012) 662-681. https://doi.org/10.1016/j.chemphyslip.2012.07.002.
Crossref Google Scholar
[5]

M.M. Blumenthal, R.F. Stier, Optimization of deep-fat frying operations, Trends Food Sci. Tech. 2 (1991) 144-148. https://doi.org/10.1016/0924-2244(91)90659-7.
Crossref Google Scholar
[6]

P.K. Nayak, U. Dash, K. Rayaguru, et al., Physio-chemical changes during repeated frying of cooked oil: A review, J. Food Biochem. 40 (2016) 371-390. https://doi.org/10.1111/jfbc.12215.
Crossref Google Scholar
[7]

F. Aladedunye, R. Przybylski, Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep-frying, Eur. J, Lipid Sci. Tech. 116 (2) (2014) 144-152. https://doi.org/10.1002/ejlt.201300284.
Crossref Google Scholar
[8]

A. Thürer, M. Granvogl, Generation of desired aroma-active as well as undesired toxicologically relevant compounds during deep-frying of potatoes with different edible vegetable fats and oils, J. Agr. Food Chem. 64 (47) (2016) 9107-9115. https://doi.org/10.1021/acs.jafc.6b04749.
Crossref Google Scholar
[9]

B.E. Enríquez-Fernández, L. Álvarez de la Cadena Y Yañez, M.E. Sosa-Morales, Influence of oil type and freshness on the sensory perception of fried foods, J. Culin. Sci. Technol. 10 (2) (2012) 145-153. https://doi.org/10.1080/15428052.2012.677607.
Crossref Google Scholar
[10]

C.S. Santos, L. Molina-Garcia, S.C. Cunha, et al., Fried potatoes: Impact of prolonged frying in monounsaturated oils, Food Chem. 243 (2018) 192-201. https://doi.org/10.1016/j.foodchem.2017.09.117.
Crossref Google Scholar
[11]

X. Jia, L.F. Wang, C. Zheng, et al., Key odorant differences in fragrant brassica napus and brassica juncea oils revealed by gas chromatography-olfactometry, odor activity values, and aroma recombination, J. Agr. Food Chem. 68 (50) (2020) 14950-14960. https://doi.org/10.1021/acs.jafc.0c05944.
Crossref Google Scholar
[12]

X. Song, G. Wang, L. Zhu, et al., Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese baijiu by a sensory-guided approach and chemometrics, LWT-Food Sci. Technol. 146 (2021) 111427. https://doi.org/10.1016/j.lwt.2021.111427.
Crossref Google Scholar
[13]

X. Li, J. Li, Y. Wang, et al., Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process, Food Chem. 237 (2017) 98-105. https://doi.org/10.1016/j.foodchem.2017.05.100.
Crossref Google Scholar
[14]

X. Li, X. Wu, R. Liu, et al., Effect of frying conditions on fatty acid profile and total polar materials via viscosity, J. Food Eng. 166 (2015) 349-355. https://doi.org/10.1016/j.jfoodeng.2015.07.007.
Crossref Google Scholar
[15]
American Oil Chemists’ Society, AOCS Official Method Cd 3a-63 Acid Value Method, AOCS Press, Champaign, IL (2003).
[16]
American Oil Chemists’ Society, AOCS Official Method Cd 8b-90 Peroxide Value Acetic Acid-Isooctane Method, AOCS Press, Champaign, IL (2003).
[17]
American Oil Chemists’ Society, AOCS Official Method Cd 18-90 p-Anisidine Value Method. AOCS Press: Champaign, IL (2011).
[18]
American Oil Chemists’ Society. AOCS official method Cd 20-91. Official methods and recommended practices of the AOCS. Champaign, IL (1993).
[19]
AOAC Official methods of analysis (16th ed.). Washington DC: Association of Official Analytical Chemists Inc (1995).
[20]

M. Yost, J.M. Abu-Ali, S.A. Barringer, Kinetics of potato color and texture development during baking, frying, and microwaving with the addition of liquid smoke, J. Food Sci. 71 (2006) E364-E369. https://doi.org/10.1111/j.1750-3841.2006.00171.x.
Crossref Google Scholar
[21]

H. Liu, Z. Wang, D. Zhang, et al., Characterization of key aroma compounds in beijing roasted duck by gas chromatography-olfactometry-mass spectrometry, odor-activity values, and aroma-recombination experiments, J Agr Food Chem. 67 (20) (2019) 5847-5856. https://doi.org/10.1021/acs.jafc.9b01564.
Crossref Google Scholar
[22]

L.J. van Gemert, Odour thresholds. Compilations of odour threshold values in air, water and other media, second enlarged and revised ed. Oliemans Punter & Partners BV: Netherlands (2011).
[23]

Y. Liu, J. Li, Y. Cheng, et al., Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics, Lwt-Food Sci. Technol. 101 (2019) 331-341. https://doi.org/10.1016/j.lwt.2018.11.033.
Crossref Google Scholar
[24]

S.M. Abdulkarim, K. Long, O.M. Lai, et al., Frying quality and stability of high-oleic moringa oleifera seed oil in comparison with other vegetable oils, Food Chem. 105 (4) (2007) 1382-1389. https://doi.org/10.1016/j.foodchem.2007.05.013.
Crossref Google Scholar
[25]

A. Kita, G. Lisińska, The influence of frying medium degradation on fat uptake and texture of french fries, J. Sci. Food Agr. 85 (7) (2005) 1113-1118. https://doi.org/10.1002/jsfa.2076.
Crossref Google Scholar
[26]

F. Pedreschi, Frying of potatoes: Physical, chemical, and microstructural changes, Dry Technol. 30 (7) (2012) 707-725. https://doi.org/10.1080/07373937.2012.663845.
Crossref Google Scholar
[27]

F. Pedreschi, P. Moyano, K. Kaack, et al., Color changes and acrylamide formation in fried potato slices, Food Res. Int. 38 (1) (2005) 1-9. https://doi.org/10.1016/j.foodres.2004.07.002.
Crossref Google Scholar
[28]
J. Pokorny, Flavor Chemistry of Lipid Foods, D.B. Min, T.H. Smouse (Eds.),, American Oil Chemists’ Society, Champaign, 1989 pp. 113-155.
[29]

R.Wagner, W. Grosch, Evaluation of potent odorants of french fries, LWT-Food Sci. Technol. 30(2) (1997) 164-169. https://doi.org/10.1006/fstl.1996.0162.
Crossref Google Scholar
[30]

D.B. Josephson, R.C. Lindsay, Retro-aldol related degradations of 2,4-decadienal in the development of staling flavors in fried foods, J. Food Sci. 52 (5) (1987) 1186-1190. https://doi.org/10.1111/j.1365-2621.1987.tb14040.x.
Crossref Google Scholar
[31]

Q. Zhang, W. Qin, D. Lin, et al., The changes in the volatile aldehydes formed during the deep-fat frying process, J Food Sci. Tech. 52 (12) (2015) 7683-7696. https://doi.org/10.1007/s13197-015-1923-z.
Crossref Google Scholar
[32]

M.S. Brewer, J.D. Vega, E.G. Perkins, volatile compounds and sensory characteristics of frying fats, J. Food Lipids 6 (1999) 47-61. https://doi.org/10.1111/j.1745-4522.1999.tb00132.x.
Crossref Google Scholar
[33]

R.K. Wagner, W. Grosch, Key odorants of French fries, J. Am Oil Chem. Soc. 75 (10) (1998) 1385. https://doi.org/10.1007/s11746-998-0187-4.
Crossref Google Scholar
[34]

A.V. Schirack, M.A. Drake, T.H. Sanders, et al., Characterization of aroma-active compounds in microwave blanched peanuts, J. of Food Sci. 71 (9) (2006) C513-C520. https://doi.org/10.1111/j.1750-3841.2006.00173.x.
Crossref Google Scholar
[35]

R. Zamora, E. Alcón, F.J. Hidalgo, Strecker-type degradation of phenylalanine initiated by 4-oxo-2-alkenals in comparison to that initiated by 2,4-alkadienals, 4,5-epoxy-2-alkenals, or 4-hydroxy-2-nonenal, J. Agr. Food Chem. 61 (43) (2013) 10231-10237. https://doi.org/10.1021/jf305007y.
Crossref Google Scholar
Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 140-150
DOI: 10.1016/j.fshw.2022.07.032
Cite this article:
Xu L, Wu G, Huang J, et al. Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage. Food Science and Human Wellness, 2023, 12(1): 140-150. https://doi.org/10.1016/j.fshw.2022.07.032

604

Views

48

Downloads

21

Crossref

19

Web of Science

22

Scopus

0

CSCD

Altmetrics
Received: 26 January 2021
Revised: 27 April 2021
Accepted: 05 May 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return