TABLE 5.
The volatile components and relative contents of sturgeon steak in different frying methods
| Raw | TF | AFF | |
|---|---|---|---|
| Aldehydes | |||
| 2,3‐dimethyl‐pentanal | 1.72 | nd | nd |
| Benzaldehyde | 8.68 | nd | 3.44 |
| 3‐hydroxy‐4‐methoxybenzaldehyde | 5.38 | nd | nd |
| Pentanal | 1.46 | 0.37 | 2.99 |
| Hexanal | 5.49 | 5.06 | 11.51 |
| Tetradecanal | 0.38 | nd | 1.12 |
| 2‐methyl‐butanal | nd | 0.38 | 1.72 |
| 2‐methyl‐propanal | nd | nd | 1.03 |
| 3‐methyl‐butanal | nd | nd | 2.28 |
| Octanal | nd | nd | 0.71 |
| 3‐hydroxy‐4‐methoxybenzaldehyde | nd | nd | 3.25 |
| Ketones | |||
| Acetone | 0.25 | nd | nd |
| 2,3‐butanedione | 0.23 | nd | nd |
| 2,3‐pentanedione | 0.72 | nd | nd |
| 3‐hydroxy‐2‐butanone | 1.02 | nd | nd |
| 2‐butanone | nd | 0.21 | 0.39 |
| 2‐heptanone | nd | nd | 3.64 |
| Alcohols | |||
| 3‐methy‐1‐butanol | 6.01 | 0.66 | 6.88 |
| 1‐penten‐3‐ol | 1.35 | 1.31 | 0.57 |
| 1‐propen‐2‐ol | nd | 1.35 | 1.47 |
| 2‐penten‐1‐ol | 0.46 | nd | nd |
| 2‐ethyl‐1‐hexanol | 2.91 | 1.85 | 1.81 |
| 1‐pctanol | 0.42 | nd | 0.76 |
| Ethanol | 0.59 | nd | nd |
| 1‐octen‐3‐ol | nd | nd | 3.50 |
| Benzyl alcohol | nd | nd | 0.63 |
| Hydrocarbons | |||
| 1,1‐diethoxy‐ethane | 2.80 | nd | nd |
| Trichloromethane | 1.13 | nd | 4.80 |
| 3,5,5‐trimethyl‐2‐hexene | 0.72 | nd | nd |
| Cyclopropene | 0.54 | nd | nd |
| Pentadecane | 0.51 | 0.46 | 4.42 |
| Octane | nd | 0.74 | nd |
| 6‐methyl‐undecane | nd | 1.55 | nd |
| Propane | nd | 0.74 | nd |
| Undecane | nd | 3.20 | 2.36 |
| 3,5‐octadiyne | nd | 2.21 | nd |
| Hexadecane | nd | 1.04 | nd |
| Dodecane | nd | 13.18 | 4.96 |
| 2‐Hexene | nd | 0.60 | 0.61 |
| 3‐butyl‐2,4‐pentanedione | nd | 0.50 | 0.59 |
| Butylated bydroxytoluene | nd | 0.51 | nd |
| 1R‐alpha‐pinene | nd | 0.91 | 1.19 |
| Acids | |||
| N'‐isopropylureidoacetic acid | 0.36 | 1.80 | 1.93 |
| Malonic acid | 5.34 | nd | 2.89 |
| Acetic acid | 0.86 | 0.60 | 0.55 |
| Diethyl‐acetic acid | 1.28 | nd | 0.95 |
| 4‐hydroxy‐butanoic acid | 3.02 | nd | 0.81 |
| Propanoic acid | 15.22 | 0.85 | 1.13 |
| Hexanoic acid | 0.90 | nd | 2.28 |
| 1,2‐Benzenedicarboxylic acid | 0.57 | nd | nd |
| Malonic acid | nd | 12.83 | nd |
| 4‐hydroxy‐butanoic acid | nd | 0.34 | nd |
| Nonanoic acid | nd | 0.17 | 0.20 |
| Esters | |||
| Acetic acid, butyl ester | 5.33 | 0.32 | 3.48 |
| Tetraethyl silicate | 3.01 | 0.25 | 1.07 |
| Formic acid, hexyl ester | 0.69 | 0.13 | 0.61 |
| Tributyl phosphate | 3.37 | nd | nd |
| Diethyl phthalate | 3.13 | 0.69 | 1.30 |
| Dibutyl phthalate | 0.63 | nd | nd |
| 2‐propanoic acid, 2‐ methyl ester | 0.34 | nd | nd |
| Propanetriyl ester | 2.00 | nd | 2.09 |
| Ethyl acetate | nd | 0.55 | nd |
| Methoxyacetic acid, benzyl ester | nd | 2.88 | 3.71 |
| Propanetriyl ester | 0.23 | 0.42 | 2.09 |
| Aromatics | |||
| Toluene | 1.01 | 1.98 | 1.03 |
| Ethylbenzene | 8.02 | 16.82 | 3.95 |
| 1,3‐dimethyl‐benzene | 1.93 | 18.35 | nd |
| 1,3,5‐trimethyl‐benzene | nd | 0.20 | nd |
| 1,2‐dichloro‐3‐methyl‐benzene | nd | 2.95 | 2.65 |
| Others | |||
| Pyrazine | nd | 1.04 | 0.66 |
Abbreviations: AFF, air fryer frying; TF, traditional deep fat frying.