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Volatile fatty acids in flavors of potatoes deep‐fried in a beef blend
Author(s) -
Kim Ha J.,
Lindsay R. C.
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02657679
Subject(s) - tallow , food science , flavor , chemistry , polyunsaturated fatty acid , fatty acid , organic chemistry
The volatile free fatty acids were analyzed in commercial french‐ fried potatoes that had been deep‐ fried in beef tallow‐ hydrogenated vegetable oil shortening. The results showed that many of the volatile fatty acids present in beef tallow were transferred to the potatoes. Of the fatty acids derived from beef tallow, butanoic, 2‐methylbutanoic, 3‐ methylbutanoic, heptanoic, 4‐methyltanoic, and nonanoic acids were present in concentrations above their respective thresholds, and should contribute to tallow‐ like flavors. Several unsaturated volatile fatty acids also were identified, and they should contribute to the general deep‐ fried potato flavor.