During deep-frying, fats and oils are repeatedly exposed to elevated temperatures in the presence of atmospheric oxygen, which lead to the generation of several decomposition compounds. On the one hand, these products provide desired properties, like taste, aroma and browning, on the other hand, some of them can have adverse effects on human health.The present study examined the influence of six frying oils varying in their fatty acid composition from two perspectives, namely, the generation of desirable and undesirable compounds during deep-frying of potato slices. After frying, the key aroma compounds of the chips and selected toxicological relevant compounds (acrolein, acrylamide, crotonaldehyde, furan) were quantitated in the fried food and in the frying medium by means of stable isotope dilution assays.The results clearly showed that oils mainly consisting of mono-unsaturated or saturated fatty acids revealed significant lower amounts of acrolein and crotonaldehyde, whereas oils containing linolenic acid (e.g., rapeseed oil) revealed the highest amounts of both (E)-2-alkenals. Quantitation of key odorants showed, that, except for (E,E)-  and (E,Z)-2,4-decadienal, the frying oil seems not to be a significant source of precursors for the formation of potato chip aroma. Hence, concentrations of 2,4-decadienal were significantly higher in chips fried in linoleic acid-rich oils, whereas amounts of Strecker aldehydes and pyrazines were not significantly influenced.

Formation of desirable aroma-active compounds and undesirable �food-borne� toxicants during frying of food

248th National Meeting (2014)

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