Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures

Hye Min Kim, Min Kyung Park, Soo Jeong Mun, Mun Yhung Jung, Sang Mi Lee, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

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 190C) 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 190C, 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.

Original languageEnglish
Article number1335
JournalFoods
Volume11
Issue number9
DOIs
StatePublished - 1 May 2022

Keywords

  • acrylamide
  • frying oil temperature
  • polycyclic aromatic hydrocarbons
  • vegetable oil
  • volatile compounds
  • Welsh onion

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