title: The changes in the volatile aldehydes formed during the deep-fat frying process.
abstract: Volatile aldehydes (VAs) formed during soybean oil (SBO) heating, wheat dough (WD) frying, and chicken breast meat (CBM) frying processes were comparatively investigated by solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that relative amounts (RAs) of the most detected VAs were firstly increased to maximum values in oil samples collected at the second hour of the seventh day and the values were then decreased with the increase in the time of oil heating process (control). However, for food frying processes, the time needed for reaching maximum RAs of VAs was shorter and the values were decreased with the increase in frying time. Significant change in contents of the VAs was observed for oil samples fried with CBM due to the high contents of water, protein, and lipid content compared to oil samples fried with WD. Based on the obtained results, free radical reaction, particularly positional isomerization and cis-trans isomerization, was deduced to occur when WD or CBM was fried in SBO. The relatively high RAs of VAs formed during the deep-fat frying process presented certain invaluable measures for evaluating of frying oil and fried food quality and safety.
authors.affiliation: College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China.
authors.forename: Qing
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China.
authors.forename: Wen
authors.initials: W
authors.lastname: Qin
authors.affiliation: College of Food Science, Sichuan Agricultural University, Ya'an, 625014 Sichuan China.
authors.forename: Derong
authors.initials: D
authors.lastname: Lin
authors.affiliation: National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China.
authors.forename: Qun
authors.initials: Q
authors.lastname: Shen
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, 71526 Egypt.
authors.forename: Ahmed S M
authors.initials: AS
authors.lastname: Saleh
keywords: Deep-fat frying; Frying oil; Solid-phase micro-extraction-gas chromatography–mass spectrometry; Soybean oil; Volatile aldehyde