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Effects of different vegetable oils on the aroma characteristics of deep‐fried shallot flavoring evaluated by HS‐SPME/GC‐MS coupled with PLSR
Author(s) -
Tian Peng,
Zhan Ping,
Tian Honglei,
Wang Peng,
Lu Cong,
Zhao Yu
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14698
Subject(s) - aroma , flavor , chemistry , food science , electronic nose , gas chromatography–mass spectrometry , quantitative descriptive analysis , rapeseed , partial least squares regression , chromatography , mass spectrometry , mathematics , biology , neuroscience , statistics
In this study, four fried shallot‐flavored oil (FSO) samples prepared with different oil were analyzed by gas chromatography‐mass spectrometry (GC‐MS), descriptive sensory analysis (DSA), and electronic nose (E‐nose). A total of 75 volatile compounds were identified, and 44, 34, 32, and 25 of these compounds were found in the FSOs with rapeseed oil, peanut oil, soybean oil and sunflower oils, respectively, which were conducted for comparison and evaluation of the aroma characteristics of FSOs. Seven sensory attributes (“oily,” “pungent,” “cooked vegetable,” “grease,” “burnt,” “pickled,” and “shallot scent”) were chosen to evaluate FSOs. DSA results showed a significant difference among these FSO samples for “shallot scent” and “grease,” and FSO2 heated by peanut oil presented strong in these two notes, but weaker in “burnt,” FSO3 also has the weaker “burnt” flavor. Moreover, E‐nose analysis confirmed the results of GC‐MS and DSA. Results of correlation analysis partial least squares regression (PLSR) among 50 volatile compounds and DSA data, indicated that 2‐Ethyl‐3,5‐dimethyl‐pyrazine, 2,3‐Dihydro‐benzofuran, and benzaldehyde contribute to “grease” flavor; 2‐Ethyl‐3,5‐dimethyl‐pyrazinemay contribute to “shallot scent” flavor, and further confirmed that peanut oil may be a suitable carrier oil for the sensory characteristics of FSO. Practical applications The unique shallot flavor and rich fat fragrance of FSO play an increasingly important role in the cooking and processing of dishes. However, there is relatively little research on FSO. In this study, FSO prepared by different types of oil can produce different flavor of FSO with dissimilar volatiles and sensory characteristics. We used PLSR to analyze the relationship between sensory attributes and compounds. These research contents will provide a basis for the industrialization of fried shallot oil.