Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions

Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine

“…The VOCs' ROAV max that contributed the most to the flavor of the sample was defined as 100, and the ROAV of other VOCs was calculated as follow ( Song et al, 2022 ): …”

Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes

“…Volatile compounds present in FPS, prepared using various pretreatment processes, were identied utilizing SPME coupled with GC-MS, and quantied relative to the internal standard 1,2-dichlorobenzene employing a semi-quantitative approach. Table S1 (ESI) † illustrates the identication of a total of 115 volatile compounds, categorized into 12 main types, including alkenes (26), ketones (14), acids (2), alcohols (11), aldehydes (23), phenols (3), ethers (2), esters (12), hydrocarbons (8), pyrazines and pyrroles (5), furans (2), and others (7), where (n) represents the number of different volatile compounds identi-ed. The number of volatiles detected in samples FPS1-FPS9 ranged from 92 to 102.…”

“…Currently, limited research has explored the aroma components of FPS. Song et al 12 investigated the Maillard reaction of chili peppers with various auxiliary materials (including reducing sugars and amino acids) under frying conditions, revealing a negative correlation between acrylamide formation during frying and the presence of aroma compounds. They identified 11 aroma substances (nonanal, ( E )-2-decenal, hexanal, nonenal, acetaldehyde, octana, 2-methyl-propanal, ( E )-2-butenal, N -heptanal, benzeneacetaldehyde, 1-octen-3-ol) with a relative odor activity (ROAV) >1, significantly contributing to the overall aroma profile of FPS.…”

Traditional food processing and Acrylamide formation: A review

“…It involves the reaction between oxygen and unsaturated fatty acids present in food matrices. Lipid oxidation has been implicated in acrylamide formation through the generation of reactive oxygen species (ROS), which can react with carbonyl compounds to produce acrylamide [ 30 ]. This indicated that frying of poly unsaturated oils have positive correlation with acrylamide formations [ 31 ].…”