Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

Abstract

Vacuum fried French fries contain low acrylamide content, but have less amount of odorants. Potato chips were soaked in egg yolk phospholipids aqueous solution (1.0%) prior to frying. HS-SPME-GC-MS were used to extract and analyze the volatiles of French fries, and aroma profiles were analysis via quantitative descriptive analysis. The results showed that there were the highest amounts of characteristic odorants in the phospholipids-treated & conventional deep-fat fried sample, whereas the lowest in the vacuum fried sample; and no significant differences in the contents of most of the characteristic odorants between the conventional deep-fat fried sample and the phospholipids-treated & vacuum fried sample. Meanwhile, the aroma attributes had the same tendency as that of the odorants. The acrylamide level in the phospholipids-treated & vacuum fried French fries was less than 10% of that in the conventional deep-fat fried ones (0.0025 × 106 vs 0.0337 × 106). The results proved that vacuum fried French fries could share similar aroma attributes with conventional deep-fat fried ones as well as maintain a lower level of acrylamide by the phospholipids treatment. Phospholipids treatment combined with vacuum frying has a great potential use in catering industry.