Author
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Warner, Kathleen |
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 12/1/2008 Publication Date: 2/1/2009 Citation: Warner, K.A. 2009. Flavor Changes During Frying. In: Sahin, S., Sumnu, S.G., editors. Advances in Deep-Fat Frying of Foods. Boca Raton, FL: CRC Press. p. 201-213. Interpretive Summary: Technical Abstract: Deep-fat frying is a popular food preparation method because it imparts a desirable deep-fried flavor that is not developed during other cooking methods such as baking. Understanding how flavors are developed in oils during the frying process is important to know in order to enhance positive flavors and inhibit negative flavors. Briefly, flavors in frying oils can be from one or more of the following: naturally occurring flavors, e.g. peanut and olive oil; flavors imparted from processing procedures such as hydrogenation; and degradation of fatty acids at the high temperatures used in frying. Development of flavors from the decomposition of fatty acids is the most significant of these three effects and will be the primary focus of this chapter. In addition, the chemistry of frying will be briefly discussed as it relates to flavor development during frying. |
