French aroma model

The volatiles detailed in Table 6.43 were identified in French fries prepared in palm oil [78, 79[. The flavour profile of a solution of these compounds in odourless sunflower oil was close to that of the original (Table 6.44). The greatest intensity differences were found for the caramel and malty notes when the model was retrona-sally examined. Variation of the composition of the aroma model indicated the odorants that are essential for the characteristic aroma [79[. An extract of the results is shown in Table 6.45. 

Table 6.44 Flavour profiles of French fries (FF) and the corresponding aroma model [79]...

Table 6.45 Odour of the aroma model for French fries as affected by the absence of one or more odorants [79]...

Some omission experiments, e. g., conducted with the aroma model for French fries, are shown in Table 5.15. 

The aroma profile of the model is then compared to that of the food. In the example of French fries discussed in detail here, a very good approximation of the original aroma was achieved. 

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