Comparative analysis of aroma compounds in F rench fries and palm oil at three crucial stages by GC/MS ‐olfactometry, odor activity values, and aroma recombination-Reference-Cited by-同舟云学术

Comparative analysis of aroma compounds in F rench fries and palm oil at three crucial stages by GC/MS ‐olfactometry, odor activity values, and aroma recombination

Published:2021-12-02 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Xu Lirong¹²,Chang Jiarui²,Mei Xue²,Zhang Youfeng²,Wu Gangcheng²^ORCID,Jin Qingzhe²^ORCID,Wang Xingguo²^ORCID

Affiliation:

1. Institute of Nutrition and Health Qingdao University 266071 Qingdao China

2. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University Wuxi P. R. China

Funder

Jiangsu Planned Projects for Postdoctoral Research Funds

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11620

Reference32 articles.

1. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

2. Chemistry of frying and optimization of deep-fat fried food flavour — An introductory review