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

doi:10.3390/foods11091335

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

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-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 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
Article number	1335
Journal	Foods
Volume	11
Issue number	9
DOIs	https://doi.org/10.3390/foods11091335
State	Published - 1 May 2022

Keywords

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

Access to Document

10.3390/foods11091335

Cite this

@article{934f4e7a7e454940a6dbee4c48db94d4,

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

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.",

keywords = "Welsh onion, acrylamide, frying oil temperature, polycyclic aromatic hydrocarbons, vegetable oil, volatile compounds",

author = "Kim, {Hye Min} and Park, {Min Kyung} and Mun, {Soo Jeong} and Jung, {Mun Yhung} and Lee, {Sang Mi} and Kim, {Young Suk}",

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: {\textcopyright} 2022 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2022",

month = may,

day = "1",

doi = "10.3390/foods11091335",

language = "English",

volume = "11",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

number = "9",

}

TY - JOUR

T1 - Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures

AU - Kim, Hye Min

AU - Park, Min Kyung

AU - Mun, Soo Jeong

AU - Jung, Mun Yhung

AU - Lee, Sang Mi

AU - Kim, Young Suk

N1 - 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.

PY - 2022/5/1

Y1 - 2022/5/1

N2 - 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.

AB - 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.

KW - Welsh onion

KW - acrylamide

KW - frying oil temperature

KW - polycyclic aromatic hydrocarbons

KW - vegetable oil

KW - volatile compounds

UR - http://www.scopus.com/inward/record.url?scp=85130071033&partnerID=8YFLogxK

U2 - 10.3390/foods11091335

DO - 10.3390/foods11091335

M3 - Article

AN - SCOPUS:85130071033

SN - 2304-8158

VL - 11

JO - Foods

JF - Foods

IS - 9

M1 - 1335

ER -

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

Abstract

Keywords

Access to Document

Fingerprint

Cite this