文章基本信息

标题：Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion ( Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures
本地全文：下载
作者：Hye-Min Kim ; Min-Kyung Park ; Soo-Jeong Mun 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：9
DOI：10.3390/foods11091335
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：enWelsh onionfrying oil temperaturevegetable oilvolatile compoundspolycyclic aromatic hydrocarbonsacrylamide