Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants

Ruijie Ni; Peng Wang; Ping Zhan; Honglei Tian; Ting Li

doi:10.1016/j.foodchem.2021.129786

Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants

Food Chem. 2021 Apr 20:357:129786. doi: 10.1016/j.foodchem.2021.129786. Online ahead of print.

Authors

Ruijie Ni¹, Peng Wang¹, Ping Zhan², Honglei Tian³, Ting Li¹

Affiliations

¹ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China.
² College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710100, China. Electronic address: zhanping029@snnu.edu.cn.
³ College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; Food College of Shihezi University, Shihezi 832000, China; Shaanxi Provincial Research Center of Functional Food Engineering Technology, Xi'an 710100, China. Electronic address: hongleitian@snnu.edu.cn.

PMID: 33984740
DOI: 10.1016/j.foodchem.2021.129786

Abstract

Fried mountain pepper (Litsea cubeba (Lour.) Pers.) oil is widely used as a traditional spice flavoring oil in Chinese home cooking. To investigate the effects of different frying temperatures on the aroma of fried mountain pepper oil (FPO), four FPO samples were analyzed by descriptive sensory analysis (DSA), E-nose, gas chromatography-olfactometry/detection frequency analysis (GC-O/DFA) and odor activity value (OAV) calculation. DSA and E-nose results both indicated that significant differences existed among 4 FPOs, among which FPO3 showed superiority in several sensory attributes. 16 and 20 aroma-active compounds were screened by DFA and OAV, respectively. Thereafter, three aroma recombination models were performed, and results indicated the model solution derived from the combination of OAV and DFA was more closely resembled the FPO aroma. Omission tests corroborated the significant contributions of 11 compounds (1-octen-3-ol, linalool, geraniol, nonanal, (E)-2-octenal, citral, citronellal, limonene, α-pinene, β-myrcene and methylheptenone) to the characteristic aroma of FPO.

Keywords: Aroma recombination; Detection frequency analysis (DFA); Fried mountain pepper oil (FPO); GC−MS−O; Odor activity values (OAVs); Omission tests.