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Abstract
Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important
factor leading to the popularity of deep-fried foods. Comparing with flavors from
other conventional and innovative thermal treatments, deep-fried flavor is characterized
by a rich variety of volatile species (e.g. aldehydes, alcohols, ketones, hydrocarbons,
carboxylic acids, furans, pyrazines, and pyridines), intricate formation mechanisms,
and a stronger attraction to consumers. By means of comprehensively literature research,
this article critically reviews deep-fried flavor deriving from lipid oxidation, Maillard
reaction, hydrolysis and amino acid degradation, with a special emphasis to discuss
the involvement of lipid oxidation products in the Maillard pathway to form fried
volatiles via secondary processes (e.g. fragmentation, rearrangement, and degradation).
The reactions are interacted and influenced by various factors, such as frying oils
(e.g. fatty acid composition and oil type), food components (e.g. amino acid and sugar),
frying conditions (e.g. oxygen concentration, frying time, temperature, pH, and moisture
content), and frying types (e.g. vacuum frying and air frying). Overall, well understanding
of chemistry origins of deep-fried volatiles is meaningful to economically manipulate
the frying process, optimize the fried flavor, and improve the safety and consumer
acceptance of deep-fried foods.
Title:
Critical Reviews in Food Science and Nutrition
Abbreviated Title:
Critical Reviews in Food Science and Nutrition
Publisher:
Informa UK Limited
ISSN
(Print):
1040-8398
ISSN
(Electronic):
1549-7852
Publication date Created:
May
14 2020
Publication date
(Electronic):
February
11 2019
Publication date
(Print):
May
14 2020
Volume: 60
Issue: 9
Pages: 1496-1514
Affiliations
[1
] School of Food Science and Technology, Collaborative Innovation Center of Food Safety
and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China