Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein
Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 2013-02, Vol.90 (2), p.183-189 |
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| creator | Osawa, C. C Gonçalves, L. A. G Da Silva, M. A. A. P |
| description | Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h of deep-frying a chicken product in palm olein, aiming to identify potential markers of the oil sensory quality during frying. The volatiles were isolated by solid phase microextraction, and identified by GC–MS. Trained judges assessed the odor intensity and quality of the volatiles formed during frying, evaluating the GC effluents through a GC–olfactometry technique called OSME. Two hundred and eight volatiles were detected by GC/MS in the palm olein after 136 h frying. Of these, heptanal, t-2-heptenal, decanal and t-2-undecenal were identified as potential markers of the sensory quality of palm olein during frying. Hexanal, pentanal and pentane, usually associated with lipid oxidation, showed no odor impact in the GC effluents, and were thus proven not to be good markers of the sensory quality of palm olein when used for a long frying period. |
| doi_str_mv | 10.1007/s11746-012-2150-7 |
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C ; Gonçalves, L. A. G ; Da Silva, M. A. A. P</creator><creatorcontrib>Osawa, C. C ; Gonçalves, L. A. G ; Da Silva, M. A. A. P</creatorcontrib><description>Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h of deep-frying a chicken product in palm olein, aiming to identify potential markers of the oil sensory quality during frying. The volatiles were isolated by solid phase microextraction, and identified by GC–MS. Trained judges assessed the odor intensity and quality of the volatiles formed during frying, evaluating the GC effluents through a GC–olfactometry technique called OSME. Two hundred and eight volatiles were detected by GC/MS in the palm olein after 136 h frying. Of these, heptanal, t-2-heptenal, decanal and t-2-undecenal were identified as potential markers of the sensory quality of palm olein during frying. Hexanal, pentanal and pentane, usually associated with lipid oxidation, showed no odor impact in the GC effluents, and were thus proven not to be good markers of the sensory quality of palm olein when used for a long frying period.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-012-2150-7</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Agriculture ; Biomaterials ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; chickens ; Cooking ; Deep‐fat frying ; Edible oils ; effluents ; Food Science ; Frying oil ; GC/mass‐spectrometry ; GC–olfactometry ; Industrial Chemistry/Chemical Engineering ; lipid peroxidation ; microextraction ; Odors ; olein ; Original Paper ; Palm olein ; pentane ; Quality ; Sensory analysis ; Sensory perception ; Smell ; Solid phase microextraction ; Vegetable oils</subject><ispartof>Journal of the American Oil Chemists' Society, 2013-02, Vol.90 (2), p.183-189</ispartof><rights>AOCS 2012</rights><rights>2013 American Oil Chemists' Society (AOCS)</rights><rights>AOCS 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4123-c0ad43c0aa56ee00d0fe6eb7b897aa9b6cf0871233fea72a61bc8075a01a97fc3</citedby><cites>FETCH-LOGICAL-c4123-c0ad43c0aa56ee00d0fe6eb7b897aa9b6cf0871233fea72a61bc8075a01a97fc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-012-2150-7$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-012-2150-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,41487,42556,45573,45574,51318</link.rule.ids></links><search><creatorcontrib>Osawa, C. C</creatorcontrib><creatorcontrib>Gonçalves, L. A. G</creatorcontrib><creatorcontrib>Da Silva, M. A. A. P</creatorcontrib><title>Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein</title><title>Journal of the American Oil Chemists' Society</title><addtitle>J Am Oil Chem Soc</addtitle><description>Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h of deep-frying a chicken product in palm olein, aiming to identify potential markers of the oil sensory quality during frying. The volatiles were isolated by solid phase microextraction, and identified by GC–MS. Trained judges assessed the odor intensity and quality of the volatiles formed during frying, evaluating the GC effluents through a GC–olfactometry technique called OSME. Two hundred and eight volatiles were detected by GC/MS in the palm olein after 136 h frying. Of these, heptanal, t-2-heptenal, decanal and t-2-undecenal were identified as potential markers of the sensory quality of palm olein during frying. Hexanal, pentanal and pentane, usually associated with lipid oxidation, showed no odor impact in the GC effluents, and were thus proven not to be good markers of the sensory quality of palm olein when used for a long frying period.</description><subject>Agriculture</subject><subject>Biomaterials</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>chickens</subject><subject>Cooking</subject><subject>Deep‐fat frying</subject><subject>Edible oils</subject><subject>effluents</subject><subject>Food Science</subject><subject>Frying oil</subject><subject>GC/mass‐spectrometry</subject><subject>GC–olfactometry</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>lipid peroxidation</subject><subject>microextraction</subject><subject>Odors</subject><subject>olein</subject><subject>Original Paper</subject><subject>Palm olein</subject><subject>pentane</subject><subject>Quality</subject><subject>Sensory analysis</subject><subject>Sensory perception</subject><subject>Smell</subject><subject>Solid phase microextraction</subject><subject>Vegetable oils</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkU1PAyEQhonRxPrxAzxJ4hmdgV3YPZpq1aRJTWrVG6FbaDHb3QptTP-9bNaDJ70wkLwPwzwQcoFwjQDqJiKqTDJAzjjmwNQBGWCeF6wUAg_JAAAEA47vx-Qkxo90LATPB2Q8WbSBTv2y8c5XpqksbR3drix9bWuz9bWNdNSGtV3Qu13wzZLeWbtho7Dv9m9-u6LPpl7TSW19c0aOnKmjPf-pp2Q2un8ZPrLx5OFpeDtmVYZcsArMIhNpNbm0FmABzko7V_OiVMaUc1k5KFRKCmeN4kbivCpA5QbQlMpV4pRc9fduQvu5s3GrP9pdaFJLjVwVUmIpVEphn6pCG2OwTm-CX5uw1wi6k6Z7aTpJ05003TGqZ77S5Pv_AX07GU4BC5FI3pNx02my4deb_mh32UPOtNosg496NuWAWfqfjOdc_pngGS-k-AbmfJCe</recordid><startdate>201302</startdate><enddate>201302</enddate><creator>Osawa, C. 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C ; Gonçalves, L. A. G ; Da Silva, M. A. A. P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4123-c0ad43c0aa56ee00d0fe6eb7b897aa9b6cf0871233fea72a61bc8075a01a97fc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Agriculture</topic><topic>Biomaterials</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>chickens</topic><topic>Cooking</topic><topic>Deep‐fat frying</topic><topic>Edible oils</topic><topic>effluents</topic><topic>Food Science</topic><topic>Frying oil</topic><topic>GC/mass‐spectrometry</topic><topic>GC–olfactometry</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>lipid peroxidation</topic><topic>microextraction</topic><topic>Odors</topic><topic>olein</topic><topic>Original Paper</topic><topic>Palm olein</topic><topic>pentane</topic><topic>Quality</topic><topic>Sensory analysis</topic><topic>Sensory perception</topic><topic>Smell</topic><topic>Solid phase microextraction</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Osawa, C. 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C</au><au>Gonçalves, L. A. G</au><au>Da Silva, M. A. A. P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2013-02</date><risdate>2013</risdate><volume>90</volume><issue>2</issue><spage>183</spage><epage>189</epage><pages>183-189</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h of deep-frying a chicken product in palm olein, aiming to identify potential markers of the oil sensory quality during frying. The volatiles were isolated by solid phase microextraction, and identified by GC–MS. Trained judges assessed the odor intensity and quality of the volatiles formed during frying, evaluating the GC effluents through a GC–olfactometry technique called OSME. Two hundred and eight volatiles were detected by GC/MS in the palm olein after 136 h frying. Of these, heptanal, t-2-heptenal, decanal and t-2-undecenal were identified as potential markers of the sensory quality of palm olein during frying. Hexanal, pentanal and pentane, usually associated with lipid oxidation, showed no odor impact in the GC effluents, and were thus proven not to be good markers of the sensory quality of palm olein when used for a long frying period.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-012-2150-7</doi><tpages>7</tpages></addata></record> |
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| subjects | Agriculture Biomaterials Biotechnology Chemistry Chemistry and Materials Science chickens Cooking Deep‐fat frying Edible oils effluents Food Science Frying oil GC/mass‐spectrometry GC–olfactometry Industrial Chemistry/Chemical Engineering lipid peroxidation microextraction Odors olein Original Paper Palm olein pentane Quality Sensory analysis Sensory perception Smell Solid phase microextraction Vegetable oils |
| title | Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein |
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