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Odor Significance of the Volatiles Formed During Deep‐Frying With Palm Olein
Author(s) -
Osawa C. C.,
Gonçalves L. A. G.,
Da Silva M. A. A. P.
Publication year - 2013
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/s11746-012-2150-7
Subject(s) - odor , hexanal , chemistry , food science , heptanal , flavor , decanal , solid phase microextraction , palm , nonanal , gas chromatography–mass spectrometry , chromatography , organic chemistry , aldehyde , mass spectrometry , physics , quantum mechanics , catalysis
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.