Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages
Lirong Xu, Xue Mei, Jiarui Chang, Gangcheng Wu, Hui Zhang, Qingzhe Jin, Xingguo Wang
Topics & Concepts
FlavorAromaFood scienceOdorHexanoic acidChemistryFrench friesOrganolepticOrganic chemistryFermentation and Sensory AnalysisEdible Oils Quality and AnalysisPhytochemicals and Antioxidant Activities