Volatile compounds and sensory characteristics of frying fats

被引：36

作者：

Brewer, MS ^{[1
]}

Vega, JD ^{[1
]}

Perkins, EG ^{[1
]}

机构：

[1] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA

来源：

JOURNAL OF FOOD LIPIDS | 1999年 / 6卷 / 01期

关键词：

D O I：

10.1111/j.1745-4522.1999.tb00132.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Oxidation-derived volatiles in French fries were evaluated relative to sensory characteristics of the fries and of the frying oils (low linolenic acid soybean oil, LLA; creamy partially hydrogenated soybean oil, CPH; liquid low linolenic acid hydrogenated soybean oil, LLH; and liquid partially hydrogenated soybean oil, LPH) in which they were fried. Hexanal concentration in French fries increased as oil use time increased for all fats; LLA and CPH produced higher hexanal concentrations in French fries after 10 and 15 days of oil use than did LPH and LLH. Hexanal concentration was negatively correlated with overall odor quality of French fries and positively correlated with grassy, rancid, painty, and chemical odor. Buttery, sweet, and French fry odor decreased and grassy, rancid, painty, and acrolein odor increased as oil use time increased.

引用

页码：47 / 61

页数：15

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