Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영석 | * |
dc.date.accessioned | 2022-06-02T16:30:58Z | - |
dc.date.available | 2022-06-02T16:30:58Z | - |
dc.date.issued | 2022 | * |
dc.identifier.issn | 2304-8158 | * |
dc.identifier.other | OAK-31499 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/261165 | - |
dc.description.abstract | 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◦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◦C, PAHs were detected at lower than the EU maximum tolerable limit (the sum of 4 PAHs, <10 µg/kg), and acrylamide was detected below 36.46 µg/kg. The integrated study of both the quality and safety properties can provide fundamental data for the industrial processing of WOF. © 2022 by the authors. Licensee MDPI, Basel, Switzerland. | * |
dc.language | English | * |
dc.publisher | MDPI | * |
dc.subject | acrylamide | * |
dc.subject | frying oil temperature | * |
dc.subject | polycyclic aromatic hydrocarbons | * |
dc.subject | vegetable oil | * |
dc.subject | volatile compounds | * |
dc.subject | Welsh onion | * |
dc.title | Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures | * |
dc.type | Article | * |
dc.relation.issue | 9 | * |
dc.relation.volume | 11 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.journaltitle | Foods | * |
dc.identifier.doi | 10.3390/foods11091335 | * |
dc.identifier.wosid | WOS:000796185000001 | * |
dc.identifier.scopusid | 2-s2.0-85130071033 | * |
dc.author.google | Kim H.-M. | * |
dc.author.google | Park M.-K. | * |
dc.author.google | Mun S.-J. | * |
dc.author.google | Jung M.-Y. | * |
dc.author.google | Lee S.-M. | * |
dc.author.google | Kim Y.-S. | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.date.modifydate | 20240322114732 | * |