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Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in,optimum and degrading frying stage

Lirong Xu Gangcheng Wu Jianhua Huang Hui Zhang Qingzhe Jin Xingguo Wang

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.140-150,11.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.140-150,11.DOI:10.1016/j.fshw.2022.07.032

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in,optimum and degrading frying stage

Lirong Xu ¹Gangcheng Wu ²Jianhua Huang ²Hui Zhang ²Qingzhe Jin ²Xingguo Wang²

作者信息

1. Institute of Nutrition and Health,Qingdao University,Qingdao 266071,China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
2. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China
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摘要

关键词

French fries/Frying stages/Off-flavor/Odor activity value/Aroma recombination

分类

轻工纺织

引用本文复制引用

Lirong Xu,Gangcheng Wu,Jianhua Huang,Hui Zhang,Qingzhe Jin,Xingguo Wang..Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in,optimum and degrading frying stage[J].食品科学与人类健康(英文),2023,12(1):P.140-150,11.

基金项目

financially supported by the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180202) （JUFSTR20180202）

Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX20_1852) （KYCX20_1852）

National Natural Science Foundation of China (31901728) （31901728）

Jiangsu Planned Projects for Postdoctoral Research Funds (2020Z297) （2020Z297）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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