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

References

• Adams, A., V. Kitryte, R. Venskutonis, and N. De Kimpe. 2011. Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose. Journal of Agricultural and Food Chemistry 59 (4):1449–56. doi: 10.1021/jf104091p.
   PubMed Web of Science ®Google Scholar
• Aladedunye, F. A., and R. Przybylski. 2009. Protecting oil during frying: A comparative study. European Journal of Lipid Science and Technology 111 (9):893–901. doi: 10.1002/ejlt.200900020.
   Web of Science ®Google Scholar
• Ammawath, W., Y. B. C. Man, S. Yusof, and R. A. Rahman. 2001. Effect of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep-fat-fried banana chips. Journal of the Science of Food and Agriculture 81 (12):1166–71. doi: 10.1002/jsfa.922.
   Web of Science ®Google Scholar
• Andres, A., A. Arguelles, M. L. Castello, and A. Heredia. 2013. Mass transfer and volume changes in French fries during air frying. Food and Bioprocess Technology 6 (8):1917–24. doi: 10.1007/s11947-012-0861-2.
   Web of Science ®Google Scholar
• Asaaf, S., Y. Hadar, and C. G. Dosoretz. 1997. 1-Octen-3-ol and 13-hydroperoxylinoleate are products of distinct pathways in the oxidative breakdown of linoleic acid by Pleurotus pulmonarius. Enzyme and Microbial Technology 21 (7):484–90. doi: 10.1016/S0141-0229(97)00019-7.
   Web of Science ®Google Scholar
• Bartschat, D., and A. Mosandl. 1998. Stereoisomeric flavour compounds LXXX: Alkyl-branched alkanals-stereodifferentiation, structure elucidation and structure-function relationship. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (3):165–8. doi: 10.1007/s002170050235.
   Google Scholar
• Bazina, N., and J. B. He. 2018. Analysis of fatty acid profiles of free fatty acids generated in deep-frying process. Journal of Food Science and Technology 55 (8):3085–92. doi: 10.1007/s13197-018-3232-9.
   PubMed Web of Science ®Google Scholar
• BeMiller. J. N. 1965. Acid hydrolysis and other lytic reactions of starch. In Starch: Chemistry and technology, volume I fundamental aspects, ed. R. L. Whistler and E. F. Paschall, 495–520. New York: Academic.
   Google Scholar
• Ben Hammouda, I., F. Freitas, S. Ammar, M. D. R. G. D. Silva, and M. Bouaziz. 2017. Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and chemometric analysis. Journal of Chromatography B 1068:322–34. doi: 10.1016/j.jchromb.2017.10.063.
   PubMed Web of Science ®Google Scholar
• Buttery. R. G. 1989. Importance of lipid-derived volatiles to vegetable and fruit flavor. In Flavor chemistry of lipid foods, ed. D. B. Min and T. H. Smouse, 156–165. Champaign: American Oil Chemists Society.
   Google Scholar
• Buttery, R. G., and L. C. Ling. 1972. Characterization of non-basic steam volatile components of potato chips. Journal of Agricultural and Food Chemistry 20 (3):698–700. doi: 10.1021/jf60181a068.
   Web of Science ®Google Scholar
• Caetano, P. K., F. A. D. Mariano-Nasser, V. Z. de Mendonca, K. A. Furlaneto, E. R. Daiuto, and R. L. Vieites. 2018. Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods. Food Science and Technology 38 (3):434–40. doi: 10.1590/1678-457x.08217.
   Web of Science ®Google Scholar
• Cao, G., D. Ruan, Z. Chen, Y. Hong, and Z. Cai. 2017. Recent developments and applications of mass spectrometry for the quality and safety assessment of cooking oil. Trends in Analytical Chemistry 96 :201–11. doi: 10.1016/j.trac.2017.07.015.
   Web of Science ®Google Scholar
• Carlin, J. T., Q. Z. Jin, T. C. Huang, C. T. Ho, and S. S. Chang. 1986. Identification of alkyloxazoles in the volatile compounds from french-fried potatoes. Journal of Agricultural and Food Chemistry 34 (4):621–3. doi: 10.1021/jf00070a008.
   Web of Science ®Google Scholar
• Chang, S. S., R. J. Peterson, and C. T. Ho. 1978. Chemical-reactions involved in deep-fat frying of foods. Journal of the American Oil Chemists' Society 55 (10):718–27. doi: 10.1007/BF02665369.
   PubMed Web of Science ®Google Scholar
• Choe, E., and D. B. Min. 2007. Chemistry of deep-fat frying oils. Journal of Food Science 72 (5):R77–86. doi: 10.1111/j.1750-3841.2007.00352.x.
   PubMed Web of Science ®Google Scholar
• Chung, J., J. Lee, and E. Choe. 2004. Oxidative stability of soybean and sesame oil mixture during frying of flour dough. Journal of Food Science 69 (7): C574–78. doi: 10.1111/j.1365-2621.2004.tb13652.x.
   Web of Science ®Google Scholar
• Chung, T. Y., J. P. Eiserich, and T. Shibamoto. 1993. Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200 °C. Journal of Agricultural and Food Chemistry 41 (9):1467–70. doi: 10.1021/jf00033a022.
   Web of Science ®Google Scholar
• Chun, H. K., and C. T. Ho. 1997. Volatile nitrogen-containing compounds generated from maillard reactions under simulated deep-fat frying conditions. Journal of Food Lipids 4 (4):239–44. doi: 10.1111/j.1745-4522.1997.tb00096.x.
   Google Scholar
• Chyau, C., and J. Mau. 2001. Effects of various oils on volatile compounds of deep-fried shallot flavouring. Food Chemistry 74 (1):41–6. doi: 10.1016/S0308-8146(00)00336-8.
   Web of Science ®Google Scholar
• Crosa, M. J., V. Skerl, M. Cadenazzi, L. Olazabal, R. Silva, G. Suburu, and M. Torres. 2014. Changes produced in oils during vacuum and traditional frying of potato chips. Food Chemistry 146 :603–7. doi: 10.1016/j.foodchem.2013.08.132.
   PubMed Web of Science ®Google Scholar
• Dobarganes, C., G. Marquez-Ruiz, and J. Velasco. 2000. Interactions between fat and food during deep-frying. European Journal of Lipid Science and Technology 102 (8–9):521–8. doi: 10.1002/1438-9312(200009)102:8/9 < 521::AID-EJLT521 > 3.3.CO;2-1.
   Web of Science ®Google Scholar
• Dominguez, R., M. Gomez, S. Fonseca, and J. M. Lorenzo. 2014. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Science 97 (2):223–30. doi: 10.1016/j.meatsci.2014.01.023.
   PubMed Web of Science ®Google Scholar
• Dunkel, A., M. Steinhaus, M. Kotthoff, B. Nowak, D. Krautwurst, P. Schieberle, and T. Hofmann. 2014. Nature’s chemical signatures in human olfaction: A foodborne perspective for future biotechnology. Angewandte Chemie International Edition 53 (28):7124–43. doi: 10.1002/anie.201309508.
   PubMed Web of Science ®Google Scholar
• Frankel, E. N., K. Warner, and K. J. Moulton. 1985. Effects of hydrogenation and additives on cooking-oil performance of soybean oil. Journal of the American Oil Chemists' Society 62 (9):1354–8. doi: 10.1007/BF02545957.
   Web of Science ®Google Scholar
• Gertz, C., S. Klostermann, and S. P. Kochhar. 2000. Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. European Journal of Lipid Science and Technology 102 (8-9):543–51. doi: 10.1002/1438-9312(200009)102:8/9 < 543::AID-EJLT543 > 3.0.CO;2-V.
   Web of Science ®Google Scholar
• Ghidurus, M., M. Turtoi, G. Boskou, P. Niculita, and S. Stan. 2010. Nutritional and health aspects related to frying (I). Romanian Biotechnological Letters 15 (6):5675–82.
   Web of Science ®Google Scholar
• Gibis, M. 2016. Heterocyclic aromatic amines in cooked meat products: Causes, formation, occurrence, and risk assessment. Comprehensive Reviews in Food Science and Food Safety 15 (2):269–302. doi: 10.1111/1541-4337.12186.
   Web of Science ®Google Scholar
• Gijs, L., G. Piraprez, P. Perpete, E. Spinnler, and S. Collin. 2000. Retention of sulfur flavours by food matrix and determination of sensorial data in dependent of the medium composition. Food Chemistry 69 (3):319–30. doi: 10.1016/S0956-7135(99)00111-5.
   Web of Science ®Google Scholar
• Hall, G., and J. Andersson. 1983. Volatile fat oxidation products. I. Determination of odor thresholds and odour intensity functions by dynamic olfactometry. Lebensmittel-Wissenschaft + Technologie 16:354–61.
   Google Scholar
• Haskaraca, G., E. Demirok, N. Kolsarici, F. Oz, and N. Ozsarac. 2014. Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products. Food Research International 63 :373–81. doi: 10.1016/j.foodres.2014.04.001.
   Web of Science ®Google Scholar
• Ho, C., and Q. Chen. 1994. Lipids in food flavours – An overview. ACS Symposium Series 558 :2–14.
   Google Scholar
• Hodge. J. E. 1953. Dehydrated foods – Chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry 1 (15):928–43. doi: 10.1021/jf60015a004.
   Web of Science ®Google Scholar
• Hosseini, H.,. M. Ghorbani, N. Meshginfar, and A. S. Mahoonak. 2016. A review of frying: Procedure, fat, deterioration progress and health hazards. Journal of the American Oil Chemists' Society 93 (4):445–66. doi: 10.1007/s11746-016-2791-z.
   Web of Science ®Google Scholar
• Huang, T. C., L. J. Bruechert, T. C. Hartman, R. T. Rosen, and C. T. Ho. 1987. Effects of lipids and carbohydrates on thermal generation of volatiles from commercial zein. Journal of Agricultural and Food Chemistry 35 (6):985–00. doi: 10.1021/jf00078a030.
   Web of Science ®Google Scholar
• International Agency for Research on Cancer (IARC). 1993. IARC monographs on the evaluation of carcinogenic risks to humans. No. 56. Some naturally occurring substances: Food items and constituents. Heterocyclic aromatic amines and mycotoxins. Lyon: International Agency for Research on Cancer.
   Google Scholar
• Jagerstad, M., K. Skog, P. Arvidsson, and A. Solyakov. 1998. Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 207 (6):419–27. doi: 10.1007/s002170050355.
   Google Scholar
• Josephson, D. B., and R. C. Lindsay. 1987. c4-Heptenal: An influential volatile compound in boiled potato flavor. Journal of Food Science 52 (2):328–31. doi: 10.1111/j.1365-2621.1987.tb06605.x.
   Web of Science ®Google Scholar
• Jousse, E., T. Jongen, W. Agterof, S. Russell, and P. Braat. 2002. Simplified kinetic scheme of flavor formation by the maillard reaction. Journal of Food Science 67 (7):2534–42. doi: 10.1111/j.1365-2621.2002.tb08772.x.
   Web of Science ®Google Scholar
• Kalogeropoulos, N., F. N. Salta, A. Chiou, and N. K. Andrikopoulos. 2007. Formation and distribution of oxidized fatty acids during deep- and pan-frying of potatoes. European Journal of Lipid Science and Technology 109 (11):1111–23. doi: 10.1002/ejlt.200700007.
   Web of Science ®Google Scholar
• Katsuta, I., M. Shimizu, T. Yamaguchi, and Y. Nakajima. 2008. Emission of volatile aldehydes from DAG-rich and TAG-rich oils with different degrees of unsaturation during deep-frying. Journal of the American Oil Chemists' Society 85 (6):513–9. doi: 10.1007/s11746-008-1236-8.
   Web of Science ®Google Scholar
• Kavousi, P., H. Mirhosseini, H. Ghazali, and A. A. Ariffin. 2015. Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition. Food Chemistry 182 :164–70. doi: 10.1016/j.foodchem.2015.02.135.
   PubMed Web of Science ®Google Scholar
• Laska, M., and A. Ringh. 2010. How big is the gap between olfactory detection and recognition of aliphatic aldehydes? Attention, Perception & Psychophysics 73 (3):806–12. doi: 10.3758/APP.72.3.806.
   Google Scholar
• Li, Q., X. H. Shi, Q. J. Zhao, Y. H. Cui, J. Ouyang, and F. Xu. 2016. Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima blume). Food Chemistry 201 :80–6. doi: 10.1016/j.foodchem.2016.01.068.
   PubMed Web of Science ®Google Scholar
• Liu, H., and P. J. White. 1992. High-temperature stability of soybean oils with altered fatty acid composition. Journal of the American Oil Chemists' Society 69 (6):533–7. doi: 10.1007/BF02636104.
   Web of Science ®Google Scholar
• Locas, C. P., and V. A. Yaylayan. 2004. Origin and mechanistic pathways of formation of the parent furan – A food toxicant. Journal of Agricultural and Food Chemistry 52 (22):6830–6. doi: 10.1021/jf0490403.
   PubMed Web of Science ®Google Scholar
• Lu, F., G. K. Kuhnle, and Q. F. Cheng. 2018. The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control 92 :399–411. doi: 10.1016/j.foodcont.2018.05.018.
   Web of Science ®Google Scholar
• Macku, C., and T. Shibamoto. 1991. Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine. Journal of Agricultural and Food Chemistry 39 (11):1987–9. doi: 10.1021/jf00011a021.
   Web of Science ®Google Scholar
• Mandin, O., S. C. Duckham, and J. M. Ames. 1999. Volatile compounds from potato-like model systems. Journal of Agricultural and Food Chemistry 47 (6):2355–9. doi: 10.1021/jf981277+.
   PubMed Web of Science ®Google Scholar
• Martin, F. L., and J. M. Ames. 2001. Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid. Journal of the American Oil Chemists' Society 78 (8):863–6. doi: 10.1007/s11746-001-0356-2.
   Web of Science ®Google Scholar
• Martins, S. I. F. S., W. M. F. Jongen, and M. A. J. S. van Boekel. 2000. A review of maillard reaction in food and implications to kinetic modelling. Trends in Food Science and Technology 11 (9–10):364–73. doi: 10.1016/S0924-2244(01)00022-X.
   Web of Science ®Google Scholar
• Ma, R. X., T. Gao, L. Song, L. Zhang, Y. Jiang, J. L. Li, X. Zhang, F. Gao, and G. H. Zhou. 2016. Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop. Food Science and Technology 36 (2):329–36. doi: 10.1590/1678-457X.0092.
   Web of Science ®Google Scholar
• Matsumoto, T., D. Yoshida, and H. Tomita. 1981. Determination of mutagens, amino-α-carbolines in grilled foods and cigarette smoke condensate. Cancer Letters 12 (1–2):105–10. doi: 10.1016/0304-3835(81)90045-8.
   PubMed Web of Science ®Google Scholar
• McClements, D. J., and E. A. Decker. 2007. Lipids. In Food chemistry, ed. S. Damodaran, K. L. Parkin, and O. R. Fennema, 155–216. 4th ed. Boca Raton: CRC Press.
   Google Scholar
• Mehta, U., and B. Swinburn. 2001. A review of factors affecting fat absorption in hot chips. Critical Reviews in Food Science and Nutrition 41 (2):133–54. doi: 10.1080/20014091091788.
   PubMed Web of Science ®Google Scholar
• Meilgaard, M. M., G. V. Civille, and B. T. Carr. 1999. Selection and training of panel members. In Sensory evaluation techniques, ed. M. C. Meilgaard, G. V. Civille, and B. T. Carr, 174–176. 3rd ed. Boca Raton: CRC Press.
   Google Scholar
• Merkle, Sybille, Editha Giese, Nadine Dietz, Klaus Lösche, and Jan Fritsche. 2016. Development of technofunctional-sensory characterization of virtually TFA free deep-frying fats for artisan bakery products. European Journal of Lipid Science and Technology 118 (12):1827–38. doi: 10.1002/ejlt.201500527.
   Web of Science ®Google Scholar
• Min, D. B., and J. M. Boff. 2002. Lipid oxidation of edible oil. In Food lipids, ed. C. C. Akoh and D. B. Min, 335–363. 2nd ed. New York: Marcel Dekker Inc.
   Google Scholar
• Miyagi, A., and Y. Ogaki. 2014a. Chemical processes in peanut under thermal treatment. Journal of Food Measurement and Characterization 8 (4):305–15. doi: 10.1007/s11694-014-9191-6.
   Web of Science ®Google Scholar
• Miyagi, A., and Y. Ogaki. 2014b. Sensory preferences among general Japanese consumers and physicochemical evaluation of deep-fried peanuts. Journal of the Science of Food and Agriculture 94 (10):2030–9. doi: 10.1002/jsfa.6521.
   PubMed Web of Science ®Google Scholar
• Molina-Garcia, L., C. S. P. Santos, S. C. Cunha, S. Casal, and J. O. Fernandes. 2017. Comparative fingerprint changes of toxic volatiles in low PUFA vegetable oils under deep-frying. Journal of the American Oil Chemists' Society 94 (2):271–84. doi: 10.1007/s11746-016-2943-1.
   Web of Science ®Google Scholar
• Moreira. R. G. 2014. Vacuum frying versus conventional frying – An overview. European Journal of Lipid Science and Technology 116 (6):723–34. doi: 10.1002/ejlt.201300272.
   Web of Science ®Google Scholar
• Moreira, R. G., M. E. Castell-Perez, and M. A. Barrufet. 1999. Deep-fat frying: Fundamentals and applications. Gaithersburg, MD: Aspen Publishers.
   Google Scholar
• Mottram. D. S. 1994. Flavor compounds formed during the Maillard reaction. In Thermally generated flavors, ed. T. H. Parliament, M. J. Morello, and R. J. McGorrin, 104–126. Washington: ACS Publications.
   Google Scholar
• Nagata. Y. 2003. Measurement of odor threshold by triangle odor bag method. In Odor measurement review, 118–127. Japan: Ministry of the Environment, Noise and Vibration Environmental Management Bureau, Office of Odor.
   Google Scholar
• Nawar. W. W. 1969. Thermal degradation of lipids. Journal of Agricultural and Food Chemistry 17 (1):18–21. doi: 10.1021/jf60161a012.
   Web of Science ®Google Scholar
• Nawar. W. W. 1985. Chemistry of thermal oxidation. In Flavor chemistry of fats and oils, ed. D. B. Min and T. H. Smouse, 39–60. Champaign: AOCS Press.
   Google Scholar
• Nawar. W. W. 1998. Volatile components of the frying process. Grasas Aceites 49 (3–4):271–4. doi: 10.3989/gya.1998.v49.i3-4.727.
   Web of Science ®Google Scholar
• Nayak, P. K., U. Dash, K. Rayaguru, and K. R. Krishnan. 2016. Physio-chemical changes during repeated frying of cooked oil: A review. Journal of Food Biochemistry 40 (3):371–90. doi: 10.1111/jfbc.12215.
   Web of Science ®Google Scholar
• Nazarbakhsh, V., H. Ezzatpanah, B. Tarzi, and M. Givianrad. 2014. Chemical changes of canola oil during frying under atmospheric condition and combination of nitrogen and carbon dioxide gases in the presence of air. Journal of the American Oil Chemists' Society 91 (11):1903–9. doi: 10.1007/s11746-014-2539-6.
   Web of Science ®Google Scholar
• Naz, S., R. Siddiqi, H. Sheikh, and S. A. Sayeed. 2005. Deterioration of olive, corn, and soybean oils due to air, light, heat, and deep-frying. Food Research International 38 (2):127–34. doi: 10.1016/j.foodres.2004.08.002.
   Web of Science ®Google Scholar
• Negroni, M., A. D'Agostin, and A. Arnoldi. 2001. Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. Journal of Agricultural and Food Chemistry 49 (1):439–45. doi: 10.1021/jf0003653.
   PubMed Web of Science ®Google Scholar
• Ngadi, M., and J. Xue. 2009. Food frying: Modifying the functional properties of batters. In Novel food processing: Effects on rheological and functional properties, ed. J. Ahmed, H. S. Ramaswamy, S. Kasapis, and J. I. B. Boye, 437–457. Canada: CRC Press.
   Google Scholar
• Nieva-Echevarria, B., M. J. Manzanos, E. Goicoechea, and M. D. Guillen. 2017. Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass. Food Research International 99 :630–40. doi: 10.1016/j.foodres.2017.06.043.
   PubMed Web of Science ®Google Scholar
• Oluwaniyi, O. O., O. O. Dosumu, and G. V. Awolola. 2010. Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry 123 (4):1000–6. doi: 10.1016/j.foodchem.2010.05.051.
   Web of Science ®Google Scholar
• Oruna-Concha, M. J., J. Bakker, and J. M. Ames. 2002. Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking. Journal of the Science of Food and Agriculture 82 (9):1080–7. doi: 10.1002/jsfa.1148.
   Web of Science ®Google Scholar
• Peng, C., C. Lan, P. Lin, and Y. Kuo. 2017. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes. Journal of Hazardous Materials 324 :160–7. doi: 10.1016/j.jhazmat.2016.10.045.
   PubMed Web of Science ®Google Scholar
• Perkins. E. G. 2007. Volatile odor and flavor components formed in deep frying. In Deep frying: Chemistry, nutrition, and practical applications, ed. M. D. Erickson, 51–56. 2nd ed. Urbana: AOCS Press.
   Google Scholar
• Petersen, K. D., G. Jahreis, M. Busch-Stockfisch, and J. Fritsche. 2013. Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries. European Journal of Lipid Science and Technology 115 (8):935–45. doi: 10.1002/ejlt.201200375.
   Web of Science ®Google Scholar
• Petersen, M. A., L. Poll, and L. M. Larsen. 1998. Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS. Food Chemistry 61 (4):461–6. doi: 10.1016/S0308-8146(97)00119-2.
   Web of Science ®Google Scholar
• Pokorny. J. 1980. Effect of browning reactions on the formation of flavour substances. Die Nahrung 24 (2):115–27.
   Google Scholar
• Pokorny, J. 1981. Browning from lipid-protein interaction. Progress in Food & Nutrition Science 5 (1–6):421–8.
   Google Scholar
• Pokorny. J. 1989. Flavor chemistry of deep fat frying in oil. In Flavor chemistry of lipid foods, ed. D. B. Min and T. H. Smouse, 113–115. Champaign: AOCS Press.
   Google Scholar
• Pokorny, J., and A. Kolakowska. 2011. Lipid-protein and lipid-saccharide interactions. In Chemical, biological, and functional aspects of food lipids, ed. Z. E. Sikorski and A. Kolakowska, 277–290. 2nd ed. Florida: CRC Press.
   Google Scholar
• Przybylski, R., and N. A. M. Eskin. 1988. A comparative study on the effectiveness of nitrogen or carbon dioxide flushing in preventing oxidation during the heating of oil. Journal of the American Oil Chemists' Society 65 (4):629–33. doi: 10.1007/BF02540692.
   Web of Science ®Google Scholar
• Ramirez, M. R., M. Estevez, D. Morcuende, and R. Cava. 2004. Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS. Journal of Agricultural and Food Chemistry 52 (25):7637–43. doi: 10.1021/jf049207s.
   PubMed Web of Science ®Google Scholar
• Reineccius. G. A. 1990. The influence of Maillard reactions on the sensory properties of foods. In The maillard reaction in food processing and human nutrition, ed. P. A. Finot, H. U. Aeschbarer, R. F. Hurrell, and R. Liardon, 157–169. Basel: Birkhauser Verlag. P.
   Google Scholar
• Romero, A., C. Cuesta, and F. J. Sanchez-Muniz. 1998. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil. Journal of the American Oil Chemists' Society 75 (2):161–7. doi: 10.1007/s11746-998-0028-5.
   Web of Science ®Google Scholar
• Sansano, M., M. Juan-Borras, I. Escriche, A. Andres, and A. Heredia. 2015. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes. Journal of Food Science 80 (5):T1120–8. doi: 10.1111/1750-3841.12843.
   PubMed Web of Science ®Google Scholar
• Schieberle, P., and A. Buettner. 2001. Influence of the chain length on the aroma properties of homologous epoxy-aldehydes, ketones, and alcohols. In Aroma active compounds in foods: Chemistry and sensory properties, eds. G. R. Takeoka, M. Guntert, and K. H. Engel, 109–118. Washington: ACS Symposium Series.
   Google Scholar
• Schieberle, P., and W. Grosch. 1991. Potent odorants of the wheat bread crumb – Differences to the crust and effect of a longer dough fermentation. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 192 (2):130–5. doi: 10/1007/BF01202626.
   Google Scholar
• Schieberle. P. 1993. Studies on the flavour of roasted white sesam seeds. In Progress in flavour precursor studies, ed. P. Schreier and P. Winterhalter, 343–360. Carol Stream: Allured Publishing Company.
   Google Scholar
• Schmuker, M., M. de Bruyne, M. Hahnel, and G. Schneider. 2007. Predicting olfactory receptor neuron responses from odorant structure. Chemistry Central Journal 1 (1):11–22. doi: 10.1186/1752-153X-1-11.
   PubMedGoogle Scholar
• Selke, E., W. K. Rohwedder, and H. J. Dutton. 1977. Volatile components from triolein heated in air. Journal of the American Oil Chemists' Society 54 (2):62–7. doi: 10.1007/BF02912391.
   Web of Science ®Google Scholar
• Seok, Y. J., J. Y. Her, Y. G. Kim, M. Y. Kim, S. Y. Jeong, M. K. Kim, J. Y. Lee, C. I. Kim, H. J. Yoon, and K. G. Lee. 2015. Furan in thermally processed foods – A review. Toxicology Research 31 (3):241–53. doi: 10.5487/TR.2015.31.3.241.
   PubMedGoogle Scholar
• Shabbir, M. A., A. Raza, F. M. Anjum, M. R. Khan, and H. A. R. Suleria. 2015. Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs). Critical Reviews in Food Science and Nutrition 55 (1):82–93. doi: 10.1080/10408398.2011.647122.
   PubMed Web of Science ®Google Scholar
• Shi, X. L., J. P. Davis, Z. T. Xia, K. P. Sandeep, T. H. Sanders, and L. O. Dean. 2017. Characterization of peanuts after dry roasting, oil roasting, and blister frying. Lebensmittel-Wissenschaft & Technologie 75:520–8. doi: 10.1016/j.lwt.2016.09.030.
   Web of Science ®Google Scholar
• Sohn, M., and C. T. Ho. 1995. Ammonia generation during thermal degradation of amino acids. Journal of Agricultural and Food Chemistry 43 (12):3001–3. doi: 10.1021/jf00060a001.
   Web of Science ®Google Scholar
• Stevenson, S. G., M. Vaisey-Genser, and N. A. M. Eskin. 1984. Quality control in the use of deep frying oils. Journal of the American Oil Chemists' Society 61 (6):1102–8. doi: 10.1007/BF02636232.
   Web of Science ®Google Scholar
• Stier. R. F. 2000. Chemistry of frying and optimization of deep-fat fried food flavour – An introductory review. European Journal of Lipid Science and Technology 102 (8–9):507–14. doi: 10.1002/1438-9312(200009)102:8/9 < 507::AID-EJLT507 > 3.3.CO;2-M.
   Web of Science ®Google Scholar
• Suyama, K., and S. Adachi. 1980. Origin of alkyl-substituted pyridines in food flavor: Formation of pyridines from the reaction of alkanals with amino acids. Journal of Agricultural and Food Chemistry 28 (3):546–9. doi: 10.1021/jf60229a048.
   Web of Science ®Google Scholar
• Tang, J., Q. Z. Jin, G. H. Shen, C. T. Ho, and S. S. Chang. 1983. Isolation and identification of volatile compounds from fried chicken. Journal of Agricultural and Food Chemistry 31 (6):1287–92. doi: 10.1021/jf00120a035.
   Web of Science ®Google Scholar
• Teruel, M. R., P. Garcia-Segovia, J. Martinez-Monzo, M. B. Linares, and M. D. Garrido. 2014. Use of vacuum-frying in chicken nuggets processing. Innovative Food Science and Emerging Technologies 26 :482–9. doi: 10.1016/j.ifset.2014.06.005.
   Web of Science ®Google Scholar
• Thurer, A., and M. Granvogl. 2016. Generation of desired aroma-active as well as undesired toxicologically relevant compounds during deep-frying of potatoes with different edible vegetable fats and oils. Journal of Agricultural and Food Chemistry 64 (47):9107–15. doi: 10.1021/acs.jafc.6b04749.
   PubMed Web of Science ®Google Scholar
• Troncoso, E., F. Pedreschi, and R. N. Zuniga. 2009. Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. LWT - Food Science and Technology 42 (1):187–95. doi: 10.1016/j.lwt.2008.05.013.
   Web of Science ®Google Scholar
• Uriarte, P. S., and M. D. Guillen. 2010. Formation of toxic alkylbenzenes in edible oils submitted to frying temperature influence of oil composition in main components and heating time. Food Research International 43 (8):2161–70. doi: 10.1016/j.foodres.2010.07.022.
   Web of Science ®Google Scholar
• Utama, D. T., K. H. Baek, H. S. Jeong, S. K. Yoon, S. T. Joo, and S. K. Lee. 2018. Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of hanwoo brisket. Asian-Australasian Journal of Animal Sciences 31 (2):293–300. doi: 10.5713/ajas.17.0217.
   PubMed Web of Science ®Google Scholar
• Van Ba, H., I. Hwang, D. Jeong, and A. Touseef. 2012. Principle of meat aroma flavors and future prospect. In Latest research into quality control, ed. I. Akyar, 145–176. Rijeka: IntechOpen.
   Google Scholar
• van Boekel, M., V. Fogliano, N. Pellegrini, C. Stanton, G. Scholz, S. Lalljie, V. Somoza, D. Knorr, P. R. Jasti, and G. Eisenbrand. 2010. A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research 54 (9):1215–47. doi: 10.1002/mnfr.200900608.
   PubMed Web of Science ®Google Scholar
• van der Klis, F., M. H. van den Hoorn, R. Blaauw, J. van Haveren, and D. S. van Es. 2011. Oxidative decarboxylation of unsaturated fatty acids. European Journal of Lipid Science and Technology 113 (5):562–71. doi: 10.1002/ejlt.201000126.
   Web of Science ®Google Scholar
• van Loon, W. A. M., J. P. H. Linssen, A. Legger, M. A. Posthumus, and A. G. J. Voragen. 2005. Identification and olfactometry of French fries flavour extracted at mouth conditions. Food Chemistry 90 (3):417–25. doi: 10.1016/j.fodchem.2004.05.005.
   Web of Science ®Google Scholar
• Vichi, S., L. Pizzale, L. S. Conte, S. Buxaderas, and E. Lopez-Tammames. 2003. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status. Journal of Agricultural and Food Chemistry 51 (22):6564–71. doi: 10.1021/jf030268k.
   Google Scholar
• von Ranson, C., and H. D. Belitz. 1992. Investigations in structure-activity relationships of odorous substances. 2nd communication: Detection and recognition thresholds and odour qualities of saturated and unsaturated aliphatic aldehydes. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 195 (6):515–22.
   Google Scholar
• Wagner, R. K., and W. Grosch. 1998. Key odorants of French fries. Journal of the American Oil Chemists' Society 75 (10):1385–92. doi: 10.1007/s11746-998-0187-4.
   Web of Science ®Google Scholar
• Wagner, R., M. Czerny, J. Bielohradsky, and W. Grosch. 1999. Structure odour-activity relationships of alkylpyrazines. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A 208 (5-6):308–16. doi: 10.1007/s002170050422.
   Google Scholar
• Wang, Y., T. Hui, Y. W. Zhang, B. Liu, F. L. Wang, J. K. Li, B. W. Cui, X. Y. Guo, and Z. Q. Peng. 2015. Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus). Food Chemistry 167 :251–7. doi: 10.1016/j.foodchem.2014.06.109.
   PubMed Web of Science ®Google Scholar
• Warner, K., P. Orr, and M. Glynn. 1997. Effect of fatty acid composition of oils on flavor and stability of fried foods. Journal of the American Oil Chemists' Society 74 (4):347–56. doi: 10.1007/s11746-997-0090-4.
   Web of Science ®Google Scholar
• Warner, K., P. Orr, L. Parrott, and M. Glynn. 1994. Effects of frying oil composition on potato chip stability. Journal of the American Oil Chemists’ Society 71 (10):1117–21. doi: 10.1007/BF02675905.
   Web of Science ®Google Scholar
• Whetstine, M. E. C., K. R. Cadwallader, and M. A. Drake. 2005. Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese. Journal of Agricultural and Food Chemistry 53 (8):3126–32. doi: 10.1021/jf048278o.
   PubMed Web of Science ®Google Scholar
• Whitfield, F. B., and D. S. Mottram. 1992. Volatiles from interactions of maillard reactions and lipids. Critical Reviews in Food Science and Nutrition 31 (1–2):1–58. doi: 10.1080/10408399209527560.
   PubMed Web of Science ®Google Scholar
• Witz, G. 1989. Biological interactions of α,β-unsaturated aldehydes. Free Radical Biology and Medicine 7 (3):333–49. doi: 10.1016/0891-5849(89)90137-8.
   PubMed Web of Science ®Google Scholar
• Yang, D. S., R. L. Shewfelt, K. S. Lee, and S. J. Kays. 2008. Comparison of odor-active compounds from six distinctly different rice flavor types. Journal of Agricultural and Food Chemistry 56 (8):2780–878. doi: 10.1021/jf072685t.
   PubMed Web of Science ®Google Scholar
• Yang, J. H., H. Y. Park, Y. S. Kim, I. W. Choi, S. S. Kim, and H. D. Choi. 2012. Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars. Food Science and Biotechnology 21 (2):525–30. doi: 10.1007/s10068-012-0067-4.
   Web of Science ®Google Scholar
• Yang, Y., I. Achaerandio, and M. Pujola. 2016. Influence of the frying process and potato cultivar on acrylamide formation in French fries. Food Control 62 :216–23. doi: 10.1016/j.foodcont.2015.10.028.
   Web of Science ®Google Scholar
• Yang, Z. M., R. Lu, H. L. Song, Y. Zhang, J. N. Tang, and N. Zhou. 2017. Effect of different cooking methods on the formation of aroma components and heterocyclic amines in pork loin. Journal of Food Processing and Preservation 41 (3):1–8. doi: 10.1111/jfpp.12981.
   Web of Science ®Google Scholar
• Yaylayan. V. A. 2006. Precursors, formation and determination of furan in food. Journal Für Verbraucherschutz Und Lebensmittelsicherheit 1 (1):5–9. doi: 10.1007/s00003-006-0003-8.
   Google Scholar
• Yaylayan, V. A., and A. Huyghues-Despointes. 1996. Retro-aldol and redox reactions of a Madori compounds: Mechanistic studies with various labeled D-[13C] glucose. Journal of Agricultural and Food Chemistry 44 (3):672–81. doi: 10.1021/jf9502921.
   Web of Science ®Google Scholar
• Yin, H. Y., L. B. Xu, and N. A. Porter. 2011. Free radical lipid peroxidation: Mechanisms and analysis. Chemical Reviews 111 (10):5944–72. doi: 10.1021/cr200084z.
   PubMed Web of Science ®Google Scholar
• Zamora, R., and F. J. Hidalgo. 2005. Coordinate contribution of lipid oxidation and maillard reaction to the nonenzymatic food browning. Critical Reviews in Food Science and Nutrition 45 (1):49–59. doi: 10.1080/10408690590900117.
   PubMed Web of Science ®Google Scholar
• Zamora, R., I. Aguilar, M. Granvogl, and F. J. Hidalgo. 2016. Toxicologically relevant aldehydes produced during the frying process are trapped by food phenolics. Journal of Agricultural and Food Chemistry 64 (27):5583–9. doi: 10.1021/acs.jafc.6b02165.
   PubMed Web of Science ®Google Scholar
• Zhang, Q., A. S. M. Saleh, J. Chen, and Q. Shen. 2012. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chemistry and Physics of Lipids 165 (6):662–81. doi: 10.1016/j.chemphyslip.2012.07.002.
   PubMed Web of Science ®Google Scholar
• Zhang, Q., C. Wan, C. Wang, H. Chen, Y. Liu, S. Li, D. Lin, D. Wu, and W. Qin. 2018. Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process. Food Chemistry 243:151–61. doi: 10.1016/j.foodchem.2017.09.121.
   PubMed Web of Science ®Google Scholar
• Zhang, Q., W. Qin, D. Lin, Q. Shen, and A. S. M. Saleh. 2015. The changes in the volatile aldehydes formed during the deep-fat frying process. Journal of Food Science and Technology 52 (12):7683–96. doi: 10.1007/s13197-015-1923-z.
   PubMed Web of Science ®Google Scholar
• Zhang, Y. G., and C. T. Ho. 1989. Volatile compounds formed from thermal interaction of 2,4-decadienal with cysteine and glutathione. Journal of Agricultural and Food Chemistry 37 (4):1016–20. doi: 10.1021/jf00088a044.
   Web of Science ®Google Scholar