The influence of heat treatment methods on French fries aroma profiling
Wacław Mozolewski
Katedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie (Poland)
Anna Gątarska
gicz@uwm.edu.plKatedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie (Poland)
Tomasz Łazicki
Katedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie (Poland)
Abstract
Straight cut and crinkle cut frozen French fries produced by Aviko and McCain were prepared for consumption using an electric oven, a microwave oven and a deep fryer. Their aroma was profiled in the study. The sensory evaluation was performed according to PN-ISO 6564 by a well-trained professional panel of 6 experts. The intensity of particular aroma descriptors was evaluated by the use of a 100 millimeter non-structural graphic scale. The results were subjected to statistic calculation using the method of variance analysis. The heat treatment methods using an electric oven and a microwave oven produced French fries with a characteristic aroma of roasted potato and it was significantly higher (α = 0,01) than in French fries prepared in a deep fryer. The predominant aroma profiles of French fries prepared in a deep fryer were those of potato and fried potato. In French fries prepared for consumption using electric and microwave ovens the intensity of negative aroma profiles such as: burnt, unfamiliar, putrid or fermentative were significantly higher (α = 0.01) than in those prepared in a deep fryer. In the environment of oil heated to the temperature of 180°C water evaporating rapidly carries away the volatile particles of negative compounds more effectively than the hot air circulating in an electric and microwave oven. Furthermore, during hot air treatment there is sometimes not enough time to release all sensorically active components.
Keywords:
French fries, sensory evaluation, smell profile, heat treatmentReferences
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Authors
Wacław MozolewskiKatedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie Poland
Authors
Anna Gątarskagicz@uwm.edu.pl
Katedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie Poland
Authors
Tomasz ŁazickiKatedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie Poland
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