Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures

Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (<i>Allium fistulosum</i> L.) Fried in Vegetable Oils at Different Temperatures

Welsh onion (<i>Allium fistulosum</i> L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 °C) and types of the vegetable frying oil (soybean, corn, canola, and palm o...

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Bibliographic Details
Main Authors: Hye-Min Kim, Min-Kyung Park, Soo-Jeong Mun, Mun-Yhung Jung, Sang-Mi Lee, Young-Suk Kim
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
Welsh onion
frying oil temperature
vegetable oil
volatile compounds
polycyclic aromatic hydrocarbons
acrylamide
Online Access:https://www.mdpi.com/2304-8158/11/9/1335

Internet

https://www.mdpi.com/2304-8158/11/9/1335

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