Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses

Xuelian Yang,Dongdong Yang,Xiangyu Zhang,Jianchun Xie,Chengtao Wang,Jesús Lozano

doi:10.1155/2020/8845401

Xuelian Yang, Dongdong Yang + Show 4 more

Open Access

https://doi.org/10.1155/2020/8845401

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Abstract

This study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between TFAs and key volatile flavour substances via partial least squares regression (PLSR) analysis. Total TFA levels were the highest on using rapeseed oil during frying (approximately 1.061 mg/g), probably owing to the high content of unsaturated fatty acids in rapeseed oil and their instability. In total, 22 key flavour substances were detected. Although the flavours differed with different oils, flavour compounds including 3-(methyl sulphide) propionic aldehyde, (E,E)-2,4-sebacedienal, nonaldehyde, and 3-hydroxy-2-butanone contributed to overall flavour. PLSR analysis revealed that C18:2, 9t12t is produced with (E)-2-hexenaldehyde and nonaldehyde. (E,E)-2,4-sebacedienal levels were positively correlated with those of C18:2, 9c12t and C18:2, 9t12c. Most aliphatic aldehydes and pyrazines yield C18:3, 9t12t15c TFAs. These results indicate the characteristic flavour profile of youtiao and promote the preparation of healthy fried food.

Highlights

Research ArticleIs study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between trans fatty acids (TFAs) and key volatile flavour substances via partial least squares regression (PLSR) analysis
Youtiao, a Chinese traditional fried breakfast item with a long history, has a characteristic crispy covering, a soft and flavourful interior, a golden colour, and an appealing aroma
According to the guidelines of the WHO and numerous institutions including the FDA, trans isomers of linoleic acid and their association with the risk of the aforementioned diseases are apparent, and trans fatty acid (TFA) are speculated to be formed primarily owing to isomerization of unsaturated fatty acids during high-temperature frying [5, 6, 7, 8]

Summary

Research Article

Is study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between TFAs and key volatile flavour substances via partial least squares regression (PLSR) analysis. Total TFA levels were the highest on using rapeseed oil during frying (approximately 1.061 mg/g), probably owing to the high content of unsaturated fatty acids in rapeseed oil and their instability. The flavours differed with different oils, flavour compounds including 3-(methyl sulphide) propionic aldehyde, (E,E)2,4-sebacedienal, nonaldehyde, and 3-hydroxy-2-butanone contributed to overall flavour. PLSR analysis revealed that C18:2, 9t12t is produced with (E)-2-hexenaldehyde and nonaldehyde. Most aliphatic aldehydes and pyrazines yield C18:3, 9t12t15c TFAs. ese results indicate the characteristic flavour profile of youtiao and promote the preparation of healthy fried food

Introduction

Materials and Methods

Results and Discussion

Sunflower oil Soybean oil Rapeseed oil Palm oil Peanut oil

Boiled potatoes