ArticleFoods (Basel, Switzerland)2020
Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Effect of Frying Process on the Flavor Variations of Allium Plants.Foods (Basel, Switzerland) · 2023Article
- Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept.Foods (Basel, Switzerland) · 2022Article
- Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC.Frontiers in chemistry · 2022Review
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Authors and funding
2 authors.
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Abstract
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), (
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