Description:
AbstractTwenty‐one compounds, which had been screened in preceding experiments as potent odorants of french fries prepared in palm oil (PO), were quantified by stable isotope dilution assays. Nineteen odorants were dissolved in sun‐flower oil in concentrations equal to those in PO. The flavor profile of the model obtained was close to that of a real sample of PO. A comparison of the complete model with models lacking one or more compounds indicated the following key odorants of PO: 2‐ethyl‐3,5‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, 2,3‐diethyl‐5‐methylpyrazine, 3‐isobutyl‐2‐methoxypyrazine, (E,Z)‐ and (E,E)‐2,4‐decadienal, trans‐4,5‐epoxy‐(E)‐2‐decenal, 4‐hydroxy‐2,5‐dimethyl‐3(2H)‐furanone, methylpropanal, 2‐ and 3‐methylbutanal, and methanethiol. Replacement of palm oil by coconut fat led to a coconut note in the profile of french fries. γ‐Octalactone was identified as a major contributor to this note.