ArticleFood chemistry: X2026
Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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8 authors.
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Abstract
Deep-frying reheating brings the signature crispy texture of crispy fried pork (CFP), but additional oil absorption raises concerns for health-conscious consumers. This study compared deep-frying (DF) with non-fat reheating methods, including air-frying (AF), oven reheating (OV) and microwave reheating (MW), and evaluated their effects on the nutrition, lipid oxidation, protein degradation, texture, color and volatile organic compounds (VOCs) of CFP. The optimal reheating conditions were DF (185 °C/2 min), AF (185 °C/12 min), MW (500 W/7 min), and OV (200 °C) based on tenderness and color. AF achieved 15.4 % fat reduction compared to DF while maintaining similar textural properties, MW and OV substantially increased hardness, likely compromising consumer acceptability. HS-SPME-GC-MS identified 20 VOCs with six key compounds dominated by terpenes. AF preserved terpenes more effectively than DF, contributing citrus, herbal, and pine aromas to CFP. This study provides valuable scientific insights to non-fat alternative reheating methods for CFP.
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