Key aroma compounds in Chinese fried food of youtiao

Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma recombination and omission. Four samples of youtiao fried with sunflower oil, soybean oil, rapeseed oil, and palm oil, respectively, differing in fatty acid composition, were selected to be investigated. A total of thirty‐five odorants were identified, among which twenty‐two odorants were quantitated by aid of authentic chemicals and with correction of recovery coefficients. Differences in odorants composition and aroma profile were observed among the four samples of youtiao fried with different oils. However, it was demonstrated in common thirteen compounds; that is, 3‐hydroxy‐2‐butanone, 3‐methylbutanal, furfural, 3‐(methylthio)propanal, 2‐furfurylthiol, phenylacetaldehyde, 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, 2‐ethyl‐3,5‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, (E,E)‐2,4‐decadienal, 1‐octen‐3‐ol, (E,Z)‐2,6‐nonadienal, and (E)‐2‐nonenal contributed significantly to youtiao aroma. The work can provide some guidance to maintain the preferred youtiao flavor when modifying its preparation technology for safety concerns.

[1]  Jie Cheng,et al.  Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems. , 2019, Food chemistry.

[2]  Baoguo Sun,et al.  Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat. , 2019, Food chemistry.

[3]  Baoguo Sun,et al.  Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers. , 2018, Journal of agricultural and food chemistry.

[4]  J. Hajšlová,et al.  Impact of vacuum frying on quality of potato crisps and frying oil. , 2018, Food chemistry.

[5]  Yuanfa Liu,et al.  Degradation of Edible Oil During Deep‐Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation , 2018 .

[6]  M. Wang,et al.  Volatile flavor constituents in the pork broth of black-pig. , 2017, Food chemistry.

[7]  Shimin Wu,et al.  Dietary exposure to aluminium in the popular Chinese fried bread youtiao , 2017, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

[8]  P. Schieberle,et al.  Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments. , 2017, Journal of agricultural and food chemistry.

[9]  K. Cadwallader,et al.  Identification of predominant aroma components of raw, dry roasted and oil roasted almonds. , 2017, Food chemistry.

[10]  M. Granvogl,et al.  Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils. , 2016, Journal of agricultural and food chemistry.

[11]  P. Schieberle,et al.  Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science. , 2016, Journal of agricultural and food chemistry.

[12]  Shimin Wu,et al.  Effect of frying and aluminium on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao. , 2016, Food chemistry.

[13]  Baoguo Sun,et al.  Aroma Constituents in Shanxi Aged Vinegar before and after Aging. , 2016, Journal of agricultural and food chemistry.

[14]  M. Wang,et al.  Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose , 2015 .

[15]  R. Linforth,et al.  Flavour generation during commercial barley and malt roasting operations: a time course study. , 2014, Food chemistry.

[16]  H. Jeleń,et al.  Determination of compounds responsible for tempeh aroma. , 2013, Food chemistry.

[17]  P. Schieberle,et al.  Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. , 2013, Journal of agricultural and food chemistry.

[18]  K. K. Aracava,et al.  Changes in food caused by deep fat frying--a review. , 2013, Archivos latinoamericanos de nutricion.

[19]  M. Majcher,et al.  Identification of aroma active compounds of cereal coffee brew and its roasted ingredients. , 2013, Journal of agricultural and food chemistry.

[20]  J. Simon,et al.  Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction. , 2009 .

[21]  V. Yaylayan,et al.  Model studies on the oxygen-induced formation of benzaldehyde from phenylacetaldehyde using pyrolysis GC-MS and FTIR. , 2008, Journal of agricultural and food chemistry.

[22]  K. Cadwallader,et al.  Identification of characteristic aroma components of Thai fried chili paste. , 2008, Journal of agricultural and food chemistry.

[23]  E. Choe,et al.  Chemistry of deep-fat frying oils. , 2007, Journal of food science.

[24]  David B. Min,et al.  Mechanisms and Factors for Edible Oil Oxidation , 2006 .

[25]  A. Voragen,et al.  Identification and olfactometry of French fries flavour extracted at mouth conditions , 2005 .

[26]  J. Ames,et al.  Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid , 2001 .

[27]  C. Chyau,et al.  Effects of various oils on volatile compounds of deep-fried shallot flavouring , 2001 .

[28]  D. Cremer,et al.  The influence of the pH value on the formation of Strecker aldehydes in low moisture model systems and in plant powders , 2000 .

[29]  J. Wood,et al.  Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. , 1999, Journal of agricultural and food chemistry.

[30]  W. Grosch,et al.  Key odorants of french fries , 1998 .

[31]  Stephen S. Chang,et al.  Isolation and identification of volatile compounds from fried chicken , 1983 .