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Comparative Studies on the Generation of Acrolein as Well as of Aroma-Active Compounds during Deep-Frying with Different Edible Vegetable Fats and Oils

机译：诸如不同食用植物脂肪和油脂中丙烯醛以及香气活性化合物的比较研究

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It is well-known that high temperature cooking of food can lead to the generation of several decomposition compounds, which may either provide desirable qualities, like taste and flavor, or undesirable properties showing adverse effects on human health. Therefore, the present study investigated the influence of different oils on the generation of desirable aroma-active compounds and the undesirable food-borne toxicant acrolein during frying. For this purpose, six edible fats and oils varying in their fatty acid composition were used for deep-frying of thin potato slices. After the frying process, first, the key aroma compounds of the chips were quantified by means of stable isotope dilution assays. Secondly, acrolein was quantified in chips as well as in the frying medium. For this purpose, two quantitation methods for acrolein using stable isotopically labeled [~(13)C_3]-acrolein as internal standard were newly developed. The results clearly showed that the use of a frying medium mainly consisting of mono-unsaturated or saturated fatty acids led to significantly lower amounts of (E,E)-2,4-decadienal and (E,Z)-2,4-decadienal in chips. In contrast, acrolein generation in chips seemed not to be affected by the type of frying medium. However, significantly elevated acrolein concentrations were generated in those oils containing higher amounts of linolenic acid (e.g., rapeseed or linseed oil).
机译：众所周知，食物的高温烹饪可以导致几种分解化合物，其可以提供所需的品质，如味道和风味，或表现对人体健康不良影响的不希望的性质。因此，本研究研究了不同油对煎炸期间所需的香气活性化合物和不期望的食品传播的毒物毒物的影响。为此目的，六种可食用的脂肪和油在其脂肪酸组合物中不同的油，用于深煎炸薄薯片。在煎炸过程之后，首先，通过稳定的同位素稀释试验量化芯片的关键芳香化合物。其次，丙烯醛在芯片以及煎炸培养基中量化。为此目的，使用稳定的同位素标记的丙烯醛的两种定量方法是新的标准作为内标的稳定同位素标记的[〜（13）C_3] - 标准标准。结果清楚地表明，使用主要由单 - 不饱和或饱和脂肪酸组成的煎炸介质导致（E，E）-2,4- Decadienal和（E，Z）-2,4- Decadienal的显着较低在筹码中。相反，芯片中的丙烯醛产生似乎不受煎炸介质的类型的影响。然而，在含有较多含亚麻酸（例如油菜籽或亚麻籽油）的那些油中产生显着升高的丙烯醛浓度。

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