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 m

SUBMITTER: Kim HM 

PROVIDER: S-EPMC9100245 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature