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Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures
- Title
- Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures
- Authors
- Kim H.-M.; Park M.-K.; Mun S.-J.; Jung M.-Y.; Lee S.-M.; Kim Y.-S.
- Ewha Authors
- 김영석
- SCOPUS Author ID
- 김영석
- Issue Date
- 2022
- Journal Title
- Foods
- ISSN
- 2304-8158
- Citation
- Foods vol. 11, no. 9
- Keywords
- acrylamide; frying oil temperature; polycyclic aromatic hydrocarbons; vegetable oil; volatile compounds; Welsh onion
- Publisher
- MDPI
- Indexed
- SCIE; SCOPUS
- Document Type
- Article
- 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.
- DOI
- 10.3390/foods11091335
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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