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| Volatile compound composition of French fries prepared in 11 kinds of frying oils |
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| DOI： |
| KeyWord:fring oil French fries volatile compound sensory evaluation |
| FundProject:国家自然科学基金项目(31901728);江苏省博士后科研基金计划项目(2020Z297) |
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| Abstract: |
| The volatile components of French fries prepared in 11 kinds of different frying oils were analyzed by headspace solid phase microextraction combined with GC-MS, and the sensory of French fries was evaluated. The results showed that a total of 80 compounds including aldehydes, oxygenated heterocycles, nitrogenated heterocycles, ketones, alcohols, acids, hydrocarbons, sulphur compounds and esters were identified in 11 types of French fries, with palm oil fries containing the greatest number of volatile substances and linseed oil fries the least, and aldehydes being the predominant volatile substance. Analysis of the aldehydes in 11 types of French fries revealed that French fries prepared in sunflower seed oil and cottonseed oil contained more polyunsaturated aldehydes, among which the conlent of (E, E)-2, 4-decadienal was the highest, which was the main substance that presented the oil fragrance. French fries prepared in high oleic acid rapeseed oil and high oleic acid sunflower seed oil contained more monounsaturated aldehydes, and French fries fried in high oleic acid sunflower seed oil had the highest content of 2-undecenal. French fries prepared in flaxseed oil contained the most (E, E)-2, 4-hepdienal, and it had a taste of fat and oil, which was disliked by consumers. Through sensory evaluation, the quality of French fries fried in palm oil was the best, while it was the worst fried in lard. |
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