Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages

Lirong Xu,Xue Mei,Jiarui Chang,Gangcheng Wu,Hui Zhang,Qingzhe Jin,Xingguo Wang

Food Chemistry（2022）

引用 35|浏览7

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摘要

•Three stages of flavor development in French fries (FFs): break-in, optimum, and degrading.•Key aroma compounds of FFs and SO were clarified by molecular sensory science.•Oxidation at TPC above 22.70% in frying oil induced rancid off-flavor.

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关键词

FFs,SO,TPC,OAVs,FF7,FF16,FF27,AV,p-AnV

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