Key aroma compounds in Chinese fried food of youtiao

Du, Wei; Zhao, Mengyao; Zhen, Dawei; Tan, Jia Heng; Wang, Tianze; Xie, Jianchun

doi:10.1002/ffj.3539

Cited by 40 publications

(25 citation statements)

References 30 publications

(82 reference statements)

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“…Nevertheless, Pearson correlation analysis in Table S2 showed lack of specific and good correlation between unsaturated fatty acid and lipid degradation compound. This was in consistent with our previous observation regarding Youtiao fried in different oils 22 . It was noteworthy, several compounds generated via the Maillard reaction, such as 4‐methylthiazole and 2‐furfurylthiol, in the suet‐brushed mutton shashlik also presented higher FD values and concentrations.…”

Section: Resultssupporting

confidence: 92%

Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

Zhen

Wang

et al. 2020

Flavour & Fragrance J

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Grilled mutton shashlik is highly preferred by Chinese consumers. In this study, the key odorants in grilled mutton shashlik prepared in the traditional Chinese way under open carbon fire with or without suet (mutton fat) brushing during grilling were identified. Solvent‐assisted flavour evaporation (SAFE), combined with gas chromatography‐mass spectrometry (GC‐MS) and gas chromatography‐olfactometry (GC‐O), quantitation, recovery factor correction, and aroma recombination and omission were performed. In total, 57 odorants were identified, which predominantly included aliphatic aldehydes, sulphur‐containing compounds and pyrazines. In comparison, the suet‐brushed mutton shashlik had stronger fatty and sheep‐like odours due to higher levels of odorants generated via lipid degradation. However, the key odorants in both mutton shashlik with or without suet brushing during grilling were identified to be 3‐(methylthio)propanal, 2‐methyl‐3‐furanthiol, 2‐acetylthiazole, 2‐furfurylthiol, bis(2‐methyl‐3‐furyl)disulphide, 2‐acetylpyrazine, 2,5‐dimethylpyrazine, 2‐ethyl‐3,5‐dimethylpyrazine, 2,5‐dimethyl‐4‐hydroxy‐3(2H)furanone, 3‐hydroxy‐2‐butanone, 1‐octen‐3‐ol, (E)‐2‐octenal, (E,Z)‐2,6‐nonadienal, octanal, (E)‐2‐nonenal, nonanal, 4‐methyloctanoic acid and 4‐methylphenol. Notably, (E,E)‐2,4‐decadienal, which usually contributes significantly to cooked meat aroma, was excluded as a key odorant here. The results can help understand effect of fat on meat flavour and provide guidance for preparation of processed meat flavourings with the preferred flavour of grilled mutton shashlik.

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Section: Resultssupporting

confidence: 92%

Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

Zhen

Wang

et al. 2020

Flavour & Fragrance J

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“…( E, E )-2,4-nonadienal (toasted and fatty aromas) and ( E )-2-octenal (grilled meat and peanut cake aromas) were generated from the degradation of linoleic acid at high temperatures ( 55 ). Hexanal was a product of linoleic acid oxidation and contributed mainly to fatty and grassy aroma ( 56 ). In addition, the ratio of hexanal to nonanal was proposed as an indicator of mutton freshness and overall quality ( 57 ).…”

Section: Discussionmentioning

confidence: 99%

“…In addition, the ratio of hexanal to nonanal was proposed as an indicator of mutton freshness and overall quality ( 57 ). 2-pentyl-furan was responsible for the aromas of earthy and green notes and may be generated by autoxidation and oxidation of n-6 unsaturated fatty acids, such as linoleic acid ( 56 ). Toluenes may have no contribution to or negatively affect the aroma characteristics of the roasted beef if too many of these components were present ( 58 ).…”

Section: Discussionmentioning

confidence: 99%

Water distribution and key aroma compounds in the process of beef roasting

2022

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The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the L* value increased considerably before peaking and then decreased. On average, a* values decreased significantly first and then kept stable, while b* values increased first and then decreased. A total of 47 odorants were identified in all samples, including 14 alcohols, 18 aldehydes, 6 ketones, 1 ester, 3 acids, 4 heterocyclic compounds, and 1 other compound. Among them, 11 key aroma compounds were selected and aldehydes and alcohols predominantly contributed to the key aroma compounds. The fluidity of the water in the beef during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. The correlation analysis showed that water content and L* were negatively correlated with key aroma compounds of the samples, while M21 was positively correlated with key aroma compounds.

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“…For aroma profile analysis of French fries prepared in different frying oils, the aroma intensities were rated from 0 (not perceivable) to 5 (strongly perceivable) by the sensory panel as reported by Du et al (2020). Twelve trained panelists from Jiangnan University were employed to evaluate the sensory attributes of FF.…”

Section: Methodsmentioning

confidence: 99%

Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation

et al. 2021

J Americ Oil Chem Soc

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Flavor is a decisive sensory characteristic to determine the popularity of French fries (FF). To investigate the effect of prolonged deep‐frying using various oils on volatiles formation of FF, the FF were prepared in the palm oil (PO), soybean oil (SO), and high‐oleic rapeseed oil (RO) for 24 hours intermittent frying. The effect of oil types was found to be more significant than the frying time on the volatiles of FF indicated from the clusters of the fried FF by chemometric analysis. A total of 26 key aroma‐active compounds were identified by aroma extract dilution analysis, in which aldehydes were predominant. The FF fried in SO revealed higher desirable aroma compounds, i.e., (E, E)‐2,4‐decadienal and it increased to maximum value at 12 hours, and left the deep‐fried odor in FF. Meanwhile, a significant increase in metallic off‐flavor was observed in FF fried in SO and PO at 20 hours, indicating that oil quality reduction resulted in FF with unappealing flavor. The above results showed that frying process had an optimum frying window (approximately 4–16 hours with total polar compounds content below 22.2%), and the French fries prepared in this period obtained higher flavor scores. The study will provide insights into the effect of oil types and oxidation degree on obtaining the ideal flavors for fried food.

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Key aroma compounds in Chinese fried food of youtiao

Cited by 40 publications

References 30 publications

Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

Water distribution and key aroma compounds in the process of beef roasting

Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation

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