Characterization of the key aroma constituents in fry breads by means of the sensomics concept
The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Multidisciplinary Digital Publishing Institute
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88149/ http://psasir.upm.edu.my/id/eprint/88149/1/ABSTRACT.pdf |
| _version_ | 1848860564339556352 |
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| author | Lasekan, Ola Dabaj, Fatma K. |
| author_facet | Lasekan, Ola Dabaj, Fatma K. |
| author_sort | Lasekan, Ola |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among them, 13 compounds (FD ≥ 16) were quantified by stable isotope dilution assays and analyzed by odor activity values (OAVs). Of these, 11 compounds had OAVs ≥ 1, and the highest concentrations were determined for δ-decalactone and 2,3-butanedione. Two recombination models of the fry breads showed similarity to the corresponding fry breads. Omission tests confirmed that aroma-active constituents, such as δ-decalactone (oily/peach), 2-acetyl-1-pyrroline (roasty/popcorn-like), 3-methylbutanal (malty), methional (baked potato-like), 2,3-butanedione (buttery), phenyl acetaldehyde (flowery), (E,E)-2,4-decadienal (deep-fried), butanoic acid, and 3-methylbutanoic acid, were the key aroma constituents of fry bread. In addition, 3-methoxy-4-vinylphenol (smoky) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were also identified as important aroma constituents of fry bread. |
| first_indexed | 2025-11-15T12:47:14Z |
| format | Article |
| id | upm-88149 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:47:14Z |
| publishDate | 2020 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
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| spelling | upm-881492022-05-18T02:42:41Z http://psasir.upm.edu.my/id/eprint/88149/ Characterization of the key aroma constituents in fry breads by means of the sensomics concept Lasekan, Ola Dabaj, Fatma K. The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among them, 13 compounds (FD ≥ 16) were quantified by stable isotope dilution assays and analyzed by odor activity values (OAVs). Of these, 11 compounds had OAVs ≥ 1, and the highest concentrations were determined for δ-decalactone and 2,3-butanedione. Two recombination models of the fry breads showed similarity to the corresponding fry breads. Omission tests confirmed that aroma-active constituents, such as δ-decalactone (oily/peach), 2-acetyl-1-pyrroline (roasty/popcorn-like), 3-methylbutanal (malty), methional (baked potato-like), 2,3-butanedione (buttery), phenyl acetaldehyde (flowery), (E,E)-2,4-decadienal (deep-fried), butanoic acid, and 3-methylbutanoic acid, were the key aroma constituents of fry bread. In addition, 3-methoxy-4-vinylphenol (smoky) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were also identified as important aroma constituents of fry bread. Multidisciplinary Digital Publishing Institute 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88149/1/ABSTRACT.pdf Lasekan, Ola and Dabaj, Fatma K. (2020) Characterization of the key aroma constituents in fry breads by means of the sensomics concept. Foods, 9 (8). pp. 1-12. ISSN 2304-8158 https://www.mdpi.com/2304-8158/9/8/1129 10.3390/foods9081129 |
| spellingShingle | Lasekan, Ola Dabaj, Fatma K. Characterization of the key aroma constituents in fry breads by means of the sensomics concept |
| title | Characterization of the key aroma constituents in fry breads by means of the sensomics concept |
| title_full | Characterization of the key aroma constituents in fry breads by means of the sensomics concept |
| title_fullStr | Characterization of the key aroma constituents in fry breads by means of the sensomics concept |
| title_full_unstemmed | Characterization of the key aroma constituents in fry breads by means of the sensomics concept |
| title_short | Characterization of the key aroma constituents in fry breads by means of the sensomics concept |
| title_sort | characterization of the key aroma constituents in fry breads by means of the sensomics concept |
| url | http://psasir.upm.edu.my/id/eprint/88149/ http://psasir.upm.edu.my/id/eprint/88149/ http://psasir.upm.edu.my/id/eprint/88149/ http://psasir.upm.edu.my/id/eprint/88149/1/ABSTRACT.pdf |