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

作　　者：Lirong Xu Gangcheng Wu Jianhua Huang Hui Zhang Qingzhe Jin Xingguo Wang 

机构地区：[1]Institute of Nutrition and Health,Qingdao University,Qingdao 266071,China [2]Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China

出　　处：《Food Science and Human Wellness》2023年第1期140-150,共11页食品科学与人类健康（英文）

基　　金：financially supported by the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202);Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1852);National Natural Science Foundation of China (31901728);Jiangsu Planned Projects for Postdoctoral Research Funds (2020Z297)

摘　　要：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.

关 键 词：French fries Frying stages OFF-FLAVOR Odor activity value Aroma recombination 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]