Identification and olfactometry of French fries flavour extracted at mouth conditions

Loon, Wil A. M. van; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.

doi:10.1016/j.foodchem.2004.05.005

Cited by 38 publications

(23 citation statements)

References 25 publications

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“…TA B L E 4 Results from the aroma recombination and omission experiments 3-ethyl-2,5-dimethylpyrazine, or 2-ethyl-3,5-dimethylpyrazine. 24,29 These three pyrazine compounds with roasted odor notes were revealed with powerful odor activities in French fries, 13,27 fried potatoes, 29 and oil roasted almonds. 30 The identified vanillin and estragole might origin from the frying oils, fast youtiao leavening agent, or wheat flour used.…”

Section: Identification Of the Odorantsmentioning

confidence: 98%

Key aroma compounds in Chinese fried food of youtiao

Zhao

Zhen³

et al. 2019

Flavour & Fragrance J

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Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma recombination and omission. Four samples of youtiao fried with sunflower oil, soybean oil, rapeseed oil, and palm oil, respectively, differing in fatty acid composition, were selected to be investigated. A total of thirty‐five odorants were identified, among which twenty‐two odorants were quantitated by aid of authentic chemicals and with correction of recovery coefficients. Differences in odorants composition and aroma profile were observed among the four samples of youtiao fried with different oils. However, it was demonstrated in common thirteen compounds; that is, 3‐hydroxy‐2‐butanone, 3‐methylbutanal, furfural, 3‐(methylthio)propanal, 2‐furfurylthiol, phenylacetaldehyde, 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, 2‐ethyl‐3,5‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, (E,E)‐2,4‐decadienal, 1‐octen‐3‐ol, (E,Z)‐2,6‐nonadienal, and (E)‐2‐nonenal contributed significantly to youtiao aroma. The work can provide some guidance to maintain the preferred youtiao flavor when modifying its preparation technology for safety concerns.

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Section: Identification Of the Odorantsmentioning

confidence: 98%

Key aroma compounds in Chinese fried food of youtiao

Zhao

Zhen³

et al. 2019

Flavour & Fragrance J

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“…French fries are appreciated throughout the world because of their pleasant taste and texture [1]. The general process for French fries production is blanching-drying-frying and each step is important for the final product quality [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of pre-drying and par-frying conditions on the crispness of French fries

Loon

Visser

Linssen

et al. 2006

Eur Food Res Technol

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An experimental design was used to study the effect of pre-drying (to 10, 15 and 20% weight loss) and par-frying conditions (160, 170 and 180 • C) on the crispness of French fries. Par-frying time was adjusted with a software program to obtain equal moisture content and internal texture for all samples. Crispness was evaluated with a sensory panel. Furthermore, samples were analysed with a texture analyser and with confocal scanning laser microscopy (CSLM). Parfrying at 180 • C resulted in a crispier product than at 160 and 170 • C. Pre-drying to 20% weight loss lead to blisters and reduced crispness in comparison with pre-drying to 10 and 15% weight loss. Instrumental texture measurements showed a good correlation with sensory crispness. Large differences in cell structure, such as blisters, could be observed with CSLM. CSLM was useful to explain results from the instrumental and sensory texture evaluation.

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“…Van Loon et al . (2005) reported the presence of ethanol, 2‐propanal, nonanal and hexanal in French fries, which are typical oxidation products of oleic and linoleic acids.…”

Section: Resultsmentioning

confidence: 99%

Flavor Compounds of Popped Amaranth Seeds

Gamel

Linssen

2008

Journal of Food Processing and Preservation

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Amaranth caudatus seeds were popped and studied for optimal popping conditions and flavor compounds. The optimum popping temperature for the seeds was 180C. At this temperature, the expansion volume, flake size and unpopped kernel proportion were 9.4–11.3 cm3/g, 0.010–0.012 cm/g and 10–2%, respectively. Flavor compounds of raw and popped seed flour were isolated with a dynamic headspace procedure and were analyzed and identified by using gas chromatography‐mass spectrometry. The main volatile compounds of raw seeds were 2, 4‐dimethyl‐1‐heptene, 4‐methylheptane, branched C11. H24 alkane and dodecene C12. H24 isomer. Those compounds represented about 70% of the total volatile compounds of the raw seeds. Most of the volatiles identified in popped seeds were aldehydes formed by Strecker degradation including 2‐methylpropanal, 3‐methylbutanal, 2‐methylbutanal and phenylacetaldehyde. Also, alkylpyrazines such as methylpyrazine, vinylpyrazine, 2,5‐dimethylptrazine and 3‐ethyl‐2, 5‐dimethylpyrazine were found. These compounds could be characterized as cornlike, nutty, hazelnutty and having roasty odors, and they were not present in the raw seeds. PRACTICAL APPLICATIONS Popping is a very attractive technology for processing amaranth seeds. In popping, the steam produced inside the seed matrix fills the pores of the starch granules, increases the temperature and pressure, and causes swelling and expansion of starch granules. This process affects chemical composition, functional properties and overall quality of the product. Flavor as an important quality attribute in cereal products is highly affected by popping. Isolation and identification of major flavor compounds formed during seed popping provide useful information about flavor characteristics. The dynamic headspace technique for isolation followed by analysis and identification of those compounds by gas chromatography‐mass spectrometry is an effective practical application tool for flavor description in popped seeds and cereal products. Improving the quality of popped amaranth products can be achieved by understanding the changes that occur during the popping process.

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Identification and olfactometry of French fries flavour extracted at mouth conditions

Cited by 38 publications

References 25 publications

Key aroma compounds in Chinese fried food of youtiao

Key aroma compounds in Chinese fried food of youtiao

Effect of pre-drying and par-frying conditions on the crispness of French fries

Flavor Compounds of Popped Amaranth Seeds

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