Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography–mass spectrometry and sensory evaluation

Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography–mass spectrometry and sensory evaluation

The aroma changes of stir-fried shredded potatoes (SFSP) were investigated using thermal desorption combined with sensory evaluation and chemometrix analysis. The intensity of the sauce aroma, savory, fatty, and roasty attributes were significantly increased, while the intensity of beany and green a...

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Veröffentlicht in:Food chemistry 2025-03, Vol.467, p.142252, Article 142252
Hauptverfasser: Meng, Ruixin, Pu, Dandan, Xu, Zikang, Liu, Jinchang, Zhang, Qingfang, Xu, Maosheng, Sun, Baoguo, Zhang, Yuyu
Format: Artikel
Sprache:eng
Schlagworte:
acetic acid
Addition test
Aroma compound
desorption
dimethyl disulfide
ethyl acetate
food chemistry
gas chromatography-mass spectrometry
limonene
methanethiol
odors
oxidation
pentanols
phenylethyl alcohol
savory
Sensory evaluation
Soy sauce
Stir-fried shredded potatoes
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Zusammenfassung:The aroma changes of stir-fried shredded potatoes (SFSP) were investigated using thermal desorption combined with sensory evaluation and chemometrix analysis. The intensity of the sauce aroma, savory, fatty, and roasty attributes were significantly increased, while the intensity of beany and green attributes were significantly (p 
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.142252