Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures
- 주제(키워드) Welsh onion , frying oil temperature , vegetable oil , volatile compounds , polycyclic aromatic hydrocarbons , acrylamide
- 주제(기타) Food Science & Technology
- 설명문(일반) [Kim, Hye-Min; Park, Min-Kyung; Mun, Soo-Jeong; Kim, Young-Suk] Ewha Womans Univ, Dept Food Sci & Biotechnol, Seoul 03760, South Korea; [Jung, Mun-Yhung] Woosuk Univ, Sch Food Sci, Samrea Up 55338, Wanju Kun, South Korea; [Lee, Sang-Mi] Inha Univ, Dept Food & Nutr, Incheon 22212, South Korea
- 등재 SCIE, SCOPUS
- OA유형 gold, Green Published
- 발행기관 MDPI
- 발행년도 2022
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000190389
- 본문언어 영어
- Published As https://doi.org/10.3390/foods11091335
- PubMed https://pubmed.ncbi.nlm.nih.gov/35564059
초록/요약
Welsh onion (Allium fistulosum L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 degrees C) and types of the vegetable frying oil (soybean, corn, canola, and palm oils) on the formation of volatile profiles and hazardous compounds [polycyclic aromatic hydrocarbons (PAHs) and acrylamide] in Welsh onion. Specific volatile chemical groups such as aldehydes, sulfur-containing compounds, and furans/furanones were major volatiles in Welsh onion fried (WOF). The composition of aldehydes and sulfur-containing compounds decreased, while those of furans/furanones increased when WOF samples were exposed to higher temperatures. At 190 degrees C, PAHs were detected at lower than the EU maximum tolerable limit (the sum of 4 PAHs, <10 mu g/kg), and acrylamide was detected below 36.46 mu g/kg. The integrated study of both the quality and safety properties can provide fundamental data for the industrial processing of WOF.
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