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| Effects of rapeseed oils with different fragrances on the flavor of French fries |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240535 |
| KeyWord:French fries flavor rapeseed oil strong fragrance umami fragrance delicate fragrance |
| FundProject:中粮营养健康研究院“现代感知平台建设和美味量化共性技术打造”项目〔（013）2024-N2-F002*〕 |
| Author Name | Affiliation | | GUO Fei1,2, WANG Peng1, YU Miao1, LI Yunyi1, HOU Wenhui1, SU Xiaoxia1, LI Yang1, BIAN Qi1 | 1.Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Beijing Key Laboratory of
Nutrition & Health and Food Safety, COFCO Nutrition and Health Research Institute Co. , Ltd. ,
Beijing 102209, China
2.COFCO Limited, Beijing 100076, China |
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| Abstract: |
| In order to provide reference for optimizing the flavor of fried foods, the French fries were prepared using refined rapeseed oil and three typical rapeseed oils with different fragrances, namely strong fragrance, umami fragrance, and delicate fragrance. Five sensory attributes of French fries were evaluated, including spicy, potato-like, burnt, green and fried fish-like. In addition, the volatile compound content of French fries was determined by solid phase microextraction-gas chromatography-mass spectrometry technology, and olfactometry combined with odor activity value was applied to investigate the flavor of four French fries. The results showed that French fries prepared with strong fragrance rapeseed oil and umami fragrance rapeseed oil had more intensities of spicy and burnt attributes, and benzenepropanenitrile and 3-methylthiopropanal were the most critical compounds. However, French fries prepared with delicate fragrance rapeseed oil and refined rapeseed oil were mainly characterized by green and potato-like attributes. The most critical compounds in French fries prepared with delicate fragrance rapeseed oil were 3-methylthiopropanal and (E, E)-2,4-heptadienal, while the most critical compounds in French fries prepared with refined rapeseed oil was 3-methylthiopropanal and hexanal. In summary, the fragrances of rapeseed oils have a significant impact on the flavor of French fries. |
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