Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage
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 TP...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001392 |
| _version_ | 1797704865490665472 |
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| author | Lirong Xu Gangcheng Wu Jianhua Huang Hui Zhang Qingzhe Jin Xingguo Wang |
| author_facet | Lirong Xu Gangcheng Wu Jianhua Huang Hui Zhang Qingzhe Jin Xingguo Wang |
| author_sort | Lirong Xu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T05:26:47Z |
| format | Article |
| id | doaj.art-86688969f6b74427b31ab458ae1540de |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T05:26:47Z |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-86688969f6b74427b31ab458ae1540de2023-09-03T07:18:28ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121140150Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stageLirong Xu0Gangcheng Wu1Jianhua Huang2Hui Zhang3Qingzhe Jin4Xingguo Wang5Institute 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, ChinaCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Correspondence to: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Jiangsu 214122, China.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.http://www.sciencedirect.com/science/article/pii/S2213453022001392French friesFrying stagesOff-flavorOdor activity valueAroma recombination |
| spellingShingle | Lirong Xu Gangcheng Wu Jianhua Huang Hui Zhang Qingzhe Jin Xingguo Wang 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 French fries Frying stages Off-flavor Odor activity value Aroma recombination |
| title | Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage |
| title_full | Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage |
| title_fullStr | Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage |
| title_full_unstemmed | Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage |
| title_short | Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage |
| title_sort | sensory directed flavor analysis of key odorants compounds development of french fries and oils in the break in optimum and degrading frying stage |
| topic | French fries Frying stages Off-flavor Odor activity value Aroma recombination |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001392 |
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