We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- 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, Hye-Min; Park, Min-Kyung; Mun, Soo-Jeong; Jung, Mun-Yhung; Lee, Sang-Mi; Kim, Young-Suk
- 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.
- Subjects
ALLIUM fistulosum; POLYCYCLIC aromatic hydrocarbons; ACRYLAMIDE; VEGETABLE oils; MANUFACTURING processes; FURANONES
- Publication
Foods, 2022, Vol 11, Issue 9, p1335
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11091335