ArticleFoods (Basel, Switzerland)2022
Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
5 citing papers in PubMed.
- Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods.Food chemistry: X · 2025Review
- Metabolomics revealed the characteristics of the unique flavor substances of AlxaFood chemistry: X · 2024Article
- Gas Chromatography-Mass Spectrometry Metabolite Analysis Combined with Transcriptomics Reveals Genes Involved in Wax Biosynthesis inInternational journal of molecular sciences · 2024Article
- Green Onion (Foods (Basel, Switzerland) · 2023Review
- Effect of Frying Process on the Flavor Variations of Allium Plants.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Welsh onion (Allium fistulosum L.) is widely used in diverse Asian cuisines, especially in stir-fried and deep-fried foods. This study investigated the effects of different temperatures (140, 165, and 190 °C) and types of the vegetable frying oil (soybean, corn, canola, and palm oils) on the formation of volatile profiles and hazardous compounds [polycyclic aromatic hydrocarbons (PAHs) and acrylamide] in Welsh onion. Specific volatile chemical groups such as aldehydes, sulfur-containing compounds, and furans/furanones were major volatiles in Welsh onion fried (WOF). The composition of aldehydes and sulfur-containing compounds decreased, while those of furans/furanones increased when WOF samples were exposed to higher temperatures. At 190 °C, PAHs were detected at lower than the EU maximum tolerable limit (the sum of 4 PAHs, <10 µg/kg), and acrylamide was detected below 36.46 μg/kg. The integrated study of both the quality and safety properties can provide fundamental data for the industrial processing of WOF.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.