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.
Original language | English |
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Article number | 1335 |
Journal | Foods |
Volume | 11 |
Issue number | 9 |
DOIs | |
State | Published - 1 May 2022 |
Bibliographical note
Funding Information:Funding: This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry (IPET) through the Innovative Food Product and Natural Food Materials Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (319048-3) and project BK21 FOUR (Fostering Outstanding Universities for Research) (No. 4299990914600) funded by the Korea government (MSIT).
Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
Keywords
- Welsh onion
- acrylamide
- frying oil temperature
- polycyclic aromatic hydrocarbons
- vegetable oil
- volatile compounds