Review on Volatile Flavor Substances of Fried Foods
During the frying process,a series of volatile flavor compounds(such as aldehydes,alcohols,ketones,carboxylic acids,furans,pyridines,and piperidines,etc.)are generated in food.The collective interaction of these compounds forms the characteristic flavors like the aroma of oil,sweetness,crispiness,and grilled taste,contributing significantly to the widespread popularity of fried foods.The volatile flavor compounds in fried foods primarily originate from Maillard reactions,fat oxidation hydrolysis,thermal degradation of sugars,and amino acid degradation.These reactions are influenced by various factors,including frying oil(such as fatty acid composition and oil type),food components(such as amino acids and sugars),frying conditions(such as frying time,temperature,pH value,and oxygen concentration),and frying types(such as vacuum frying and air frying).This article provides a comprehensive review of the formation pathways,main types,aromas,and improvement methods of volatile flavor compounds in fried foods,aiming to serve as a reference for scientifically controlling the flavor of fried foods.
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