Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.
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DOI: 10.1016/j.foodchem.2020.128748
Abstract: Flavor is a key attribute of fried oil that shows a critical correlation with temperature. Therefore, selecting the appropriate temperature is important in preparing fried shallot oil (FSO). Volatile compounds from five different FSOs were… read more here.
Keywords: fsos; analysis; multivariate data; fried shallot ... See more keywords