Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Abstract

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.

Role of Lipids in Food Flavor Generation

“…The cooking, mainly frying, of oils plays an important role in flavor development. For instance, Lee et al [ 42 ] found that the frying of soybean and canola oils increased volatile concentration, and 2-heptenal, ethyl butyrate, and 2,4-pentanedione were the major volatiles in soybean oil, whereas ethyl butyrate and linalool were abundant in canola oil. Moreover, Xiao et al [ 43 ] stated that the content of volatile aldehydes and alcohols was developed at 120 °C, whereas ketones and furans were produced at 150 °C, and acids were formed at 180 °C during the heating of soybean oil.…”

Effects of oxidized soybean oil on the performance of sows and jejunum health of suckling piglets

“…The processing may combine with air or oxidation‐promoting substances in the feed (Winkler–Moser et al, 2020). In addition, heat treatment may open the double bonds of unsaturated fatty acids, and the more double bonds in the fatty acid chain, the greater chance of oxidation during heating (Lee et al, 2021). Lipid oxidation is one of the significant causes of deterioration in the quality of many foods, causing oils to develop a rancid odor (Cong et al, 2020).…”