Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses

Figure 1

Analysis of the correlation between the content of trans fatty acids and the key volatile flavour substances in youtiao fried in 5 different vegetable oils. Note: the flavour substances represented by the figures are (1) hexanal; (2) heptyl aldehyde; (3) caprylic aldehyde; (4) furfuryl mercaptan; (5) 3-methylbutyraldehyde; (6) trans-2-nonenal; (7) phenylacetaldehyde; (8) trans,cis-2,6-nonadienal; (9) trans-2-decenal; (10) trans, trans-2,4-sebacedienal; (11) 1-octene-3-alcohol; (12) trans-2-hexenal; (13) 3-hydroxy-2-butanone; (14) vanillin; (15) 2,3-dimethylpyrazine; (16) 2-ethyl-3,5-dimethyl-pyrazine; (17) furfuryl alcohol; (18) 2,5-dimethyl-4-hydroxy-3 (2H)-furanone; (19) 3-ethyl-2,5-dimethylpyrazine; (20) 3-(methyl sulphide) propionic aldehyde; (21) undecanoic aldehyde.