Analysis of Key Flavor Components in French Fries and Frying Oil at Different Frying Stages

Analysis of Key Flavor Components in French Fries and Frying Oil at Different Frying Stages

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%-8.0% of total polar compounds (TPC)), optimum (8.0%-20% of TPC), and d...

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Bibliographic Details
Main Authors: XU Li-rong, CHANG Jia-rui, MEI Xue, ZHU Chen-fei, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2022-01-01
Series:Liang you shipin ke-ji
Subjects:
french fries
frying oil
frying stages
physicochemical
orerall oroma evaluation
aroma-active compounds
odor activity value
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220105?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220105?st=article_issue

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