Abstract
Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h of deep-frying a chicken product in palm olein, aiming to identify potential markers of the oil sensory quality during frying. The volatiles were isolated by solid phase microextraction, and identified by GC–MS. Trained judges assessed the odor intensity and quality of the volatiles formed during frying, evaluating the GC effluents through a GC–olfactometry technique called OSME. Two hundred and eight volatiles were detected by GC/MS in the palm olein after 136 h frying. Of these, heptanal, t-2-heptenal, decanal and t-2-undecenal were identified as potential markers of the sensory quality of palm olein during frying. Hexanal, pentanal and pentane, usually associated with lipid oxidation, showed no odor impact in the GC effluents, and were thus proven not to be good markers of the sensory quality of palm olein when used for a long frying period.
Similar content being viewed by others
References
Basiron Y (2005) Palm oil. In: Shahidi F (ed) Bailey’s Industrial Oil and Fat Products. John Wiley & Sons, New Jersey, vol 2, chap. 8, pp. 333-429
Choe E, Min DB (2007) Chemistry of deep-fat frying oils. J Food Sci 72(5):R77–R86
Warner K (2009) Flavor Changes during frying. In: Sahin S, Sumnu SG (eds) Advances in deep-fat frying of foods. CRC Press, Boca Raton, pp 201–213
AOCS (2004) Official methods and recommended practices of the American Oil Chemists’ Society. American Oil Chemists’ Society, Champaign
Lalas S (2009) Quality of frying oil. In: Sahin S, Sumnu SG (eds) Advances in deep-fat frying of foods. CRC Press, Boca Raton, pp 57–200
Neff WE, Warner K, Byrdwell WC (2000) Odor significance of undesirable degradation compounds in heated triolein and trilinolein. J Am Oil Chem Soc 77(12):1303–1313
Warner K, Neff WE, Craig WB, Gardner H (2001) Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein. J Food Chem 49:899–905
Prevot A, Desbordes S, Morin O, Mordret F (1988) Volatiles and sensory effects from frying oils. In: Varela G, Bender AE, Morton ID (eds) Frying of foods, principles, changes. New Approaches, Ellis Horwood, Chichester, pp 155–165
Osawa CC, Gonçalves LAG, Ragazzi S (2006) Potentiometric titration applied to free fatty acid determination of edible oils and fats. Quím Nova 29(3):593–599
Dobarganes MC, Velasco J, Dieffenbacher A (2000) Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats. Pure Appl Chem 72(8):1563–1575
Hartman L, Lago RCA (1973) Rapid preparation of fatty acid methyl esters from lipids. Lab Prac 22:475–476
Doleschall F, Recseg K, Kemény Z, Kovári K (2003) Comparison of differently coated SPME fibres applied for monitoring volatile substances in vegetable oils. Eur J Lipid Sci Techn 105(7):333–338
Van Den Dool H, Kratz PD (1963) A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J Chromatog 11:463–471
Sampaio KL, Garrutti DS, Franco MRB, Janzantti NS, da Silva MAAP (2011) Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration. J Sci Food Agr 91(10):1801–1809
Leffingwell JC, Alford ED (2005) Volatile Constituents of perique tobacco. J Environ Agr Food Chem 4(2):899–915
Pino JA, Mesa J, Munoz Y, Marti MP, Marbot R (2005) Volatile components from mango (Mangifera indica L.) cultivars. J Agr. Food Chem 53(6):2213–2223
Flavornet (accessed Dec. 2008). Kovats RI. http://www.flavornet.org//flavornet.html
National Institute of Standards and Technology (accessed Dec. 2008). NIST Livro de Química na Web. http://webbook.nist.gov/chemistry
Da Silva MAAP, Lundahl DS, McDaniel MR (1994) The capability and psychophysics of osme: a new GC-olfactometry technique. In: Maarse H, Van der heij DG (eds) Trends in flavour research. Elsevier, Amsterdam, pp 191–209
Paul SP, Mittal GS (1997) Regulating the use of degraded oil/fat in deep-fat/oil food frying. Crit Rev Food Sci Nutr 37(7):635–662
Dobarganes MC, Márquez-Ruiz G (1998) Regulation of used frying fats and validity of quick tests for discarding the fats. Grasas Aceites 49(3–4):331–335
Frankel EN (1980) Lipid Oxidation. Progr Lipid Res 19:1–22
Belitz HD, Grosch W (1999) Food chemistry, 2nd edn. Springer, Berlin Heidelberg New York
Min DB, Boff JM (2002) Lipid oxidation of edible oil. In: Akoh C, Min DB (eds) Food lipids: chemistry, nutrition, and biotechnology. Marcel Dekker, New York, pp 335–363
Morales MT, Rios JJ, Aparicio R (1997) Changes in the volatile composition of virgin olive oil during oxidation: flavors and off-flavors. J Agr Food Chem 45(7):2666–2673
Keszler A, Kriska T, Németh A (2000) Mechanism of volatile compound production during storage of sunflower oil. J Agr Food Chem 48(12):5981–5985
Chang SS, Peterson RJ, Ho CT (1978) Chemical reactions involved in the deep-fat frying of foods. J Am Oil Chem Soc 55:718–727
Takeoka F, Perrino C, Buttery R (1996) Volatile constituents of used frying oils. J Agr Food Chem 44(3):654–660
Niedziella S, Rudkin S, Cooke M (2000) Evidence for selectivity of absorption of volatile organic compounds by a polydimethylsiloxane solid-phase microextraction fibre. J Chrom A 885(1–2):457–464
Haberhauer-Troyer C, Crnoja M, Rosenberg E, Grasserbauer M (2000) Surface characterization of commercial fibers for solid-phase microextraction and related problems in their applications. Fres J Anal Chem 366:329–331
Krishnamurthy RG, Chang SS (1967) Chemical reactions involved in the deep fat frying of foods. III Identification of nonacidic volatile decomposition products of corn oil. J Am Oil Chem Soc 44:136–140
Acknowledgments
The authors are grateful for the financial support of Agropalma S/A, Braslo LTDA, McDonald’s Brazil and CNPq.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Osawa, C.C., Gonçalves, L.A.G. & Da Silva, M.A.A.P. Odor Significance of the Volatiles Formed During Deep-Frying With Palm Olein. J Am Oil Chem Soc 90, 183–189 (2013). https://doi.org/10.1007/s11746-012-2150-7
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11746-012-2150-7