Analysis of Key Flavor Components in French Fries and Frying Oil at Different Frying Stages

The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3%-8.0% of total polar compounds (TPC)), optimum (8.0%-20% of TPC), and d...

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出版年:	Liang you shipin ke-ji
主要な著者:	XU Li-rong, CHANG Jia-rui, MEI Xue, ZHU Chen-fei, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo
フォーマット:	論文
言語:	英語
出版事項:	Academy of National Food and Strategic Reserves Administration 2022-01-01
主題:	french fries frying oil frying stages physicochemical orerall oroma evaluation aroma-active compounds odor activity value
オンライン･アクセス:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220105?st=article_issue