Storage stability of deep-fried shallot flavoring

Shallot slices were heated with soybean oil at 150-160 degrees C for 3 min and stored at 60 degrees C. The volatiles of the deep-fried shallots and the lipid degradation during storage were studied. The amount of degraded components, which were formed from deep-fried oil, increased during storage, while the amount of some characteristic compounds of deep-fried shallot flavors decreased. However, both the peroxide and thiobarbituric acid values of the test (deep-fried shallot with oil), the control (fried oil only), and the blank (oil without frying) increased over storage time. The test showed a better storage stability than the control and the blank.