Comparative Analysis of Aroma Compounds in French Fries and Palm Oil at Three Crucial Stages by GC/MS-Olfactometry, Odor Activity Values, and Aroma Recombination.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11620
Abstract: BACKGROUND Flavor is a key element affecting the popularity of French fries (FFs). When oil is heated, the changes in oil quality can directly affect the flavor of the food. RESULTS The flavor of FFs… read more here.
Keywords: aroma compounds; three crucial; french fries; crucial stages ... See more keywords