Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

Tian, Peng; Zhan, Ping; Tian, Honglei; Wang, Peng; Lü, Cong; Zhao, Yu; Ni, Ruijie; Zhang, Yuyu

doi:10.1016/j.foodchem.2020.128748

Cited by 63 publications

(29 citation statements)

References 34 publications

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“…PCA is based on the principle of dimensionality reduction, which uses a small number of comprehensive variables, namely principal components, to represent the original complex multi‐variables, and retains the information represented by the original data to the greatest extent, greatly reducing the complexity of the data and performing visual processing of the data (Tian et al., 2021). In this study, PCA was conducted based on GC‐MS data to examine the differences between roasted and unroasted FSO samples.…”

Section: Resultsmentioning

confidence: 99%

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Sun

Zhang²,

Han

et al. 2022

Journal of Food Science

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Roasting affects the physicochemical and nutritional qualities of flaxseed oil (FSO). The FSO samples were extracted from the roasting flaxseeds at 10‐, 20‐, and 30‐min points and at different temperatures (140°C, 160°C, and 180°C). A total of 61 volatile compounds were identified, and the quantity of the volatile compounds increased significantly (p < 0.05) after roasting. The maximum aldehyde (25.83%) and heterocyclic content (29.26%) was obtained from the samples roasted at 200°C for 20 and 30 min, respectively. The predominant fatty acid in FSO samples was linolenic acid (46.01%–49.35%), which changed dynamically during roasting. The loss of α‐, γ‐, and δ‐tocopherol after roasting was 28.73, 109.78, and 6.67 mg/100 g, respectively. The principal component analysis and hierarchical cluster analysis results showed good discrimination of the different FSO samples into three groups, which were mainly related to the roasting time. Therefore, it can be concluded that roasting time has a stronger effect on the volatile composition of FSO than the temperature during the roasting process. This work provides a basis for improving the aroma of FSO. Practical Application The roasting process is used to extract flaxseed oil (FSO) from flaxseeds. Studying the physicochemical properties and quality characteristics of FSO under diverse roasting conditions is an important step in producing FSO in the food industry, which can give precise instructions to produce flaxseed oil in factories. The results of this study document the volatile constituents generated in FSO samples extracted from flaxseeds during roasting, which may help manufacturers, who are trying to develop natural and artificial FSO flavors.

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Section: Resultsmentioning

confidence: 99%

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Sun

Zhang²,

Han

et al. 2022

Journal of Food Science

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“…They typically have baked aromas such as baked hazelnuts, baked barley, and baked corn [35]. Defatted tiger nut flour generated 2-methylpyrazine, 2,5-dimethyl pyrazine, pyrazine,2-methyl-3-(2-methylpropyl)-2,3,5-Trimethylpyrazine, and pyrazine,2ethyl-3,5-dimethyl-after baking, with typical baking aromas such as fried peanuts, nut, roasted potato, and coffee [36,37]. Furans are oxygenated heterocyclic compounds generated by the Maillard reaction and caramelization, mainly from the cyclization and dehydration of Amadori compounds [25,38], which mainly have caramel and nutty aromas.…”

Section: Vocs In Defatted Tiger Nut Flourmentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

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“…International Journal of Food Science information useful for assessing oil quality. The identification of volatile compounds by GC-MS formed when frying food represents an important tool to identify specific compounds of thermal degradation of oil and can help to identify different frying conditions and elucidate the chemical reactions that occur during the frying process [67,68]. In this sense, the compounds (E, E)-2,4-decadienal, and (E)-2-undecenal have shown good correlations with the TPC values during frying processes [67].…”

Section: Gas Chromatographymentioning

confidence: 99%

Edible Oil Parameters during Deterioration Processes

Flores

Avendaño

Bravo

et al. 2021

International Journal of Food Science

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With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.

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Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

Cited by 63 publications

References 34 publications

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Edible Oil Parameters during Deterioration Processes

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