Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination.
Lirong XuJiarui ChangXue MeiYoufeng ZhangGangcheng WuQingzhe JinXingguo WangPublished in: Journal of the science of food and agriculture (2021)
The FFs' flavor became undesirable when TPC was above 19.5% due to significant influences of some off-flavor compounds. It is therefore essential to prevent the generation of rancid substances to prolong the optimum stage during frying. © 2021 Society of Chemical Industry.