Analysis of the Flavor Characteristics of Deep-fried and Battered Tilapia Pieces Prepared with Various Cooking Oils

This study selected five prevalent edible oils (soybean oil, rapeseed oil, palm oil, corn oil, and balsa fish oil) as frying mediums. The flavor profiles of various frying samples were systematically analyzed using sensory evaluation, electronic nose technology, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Additionally, the correlation between the fatty acid composition of the edible oils and the key volatiles of the products was investigated. The results indicated that balsa fish oil, soybean oil, rapeseed oil, and palm oil effectively enhanced the organoleptic features, including aroma, color, and taste, of the deep-fried and battered tilapia pieces. The electronic nose results demonstrated effective discriminating among the five sample groups. A total of 66 volatile compounds were identified across all samples, with the rapeseed oil group exhibiting the greatest diversity of volatile components (42), while the balsa fish oil group had 11 distinct volatile flavor chemicals. The analysis of key flavor compounds revealed significant flavor differences in balsa fish oil, with 2-undecenal and D-limonene identified as major contributors to its distinctive flavor profile. In contrast, nonanal was found to be the predominant flavor compound in palm oil, while heptanal was the most significant contributor to the flavor of rapeseed oil compared to the other samples. Notably, the key flavor substances in soybean oil and corn oil exhibited similarities. Subsequent analysis indicated that the concentration of unsaturated fatty acids in edible oils was positively associated with the contribution of alcohols, aldehydes, and ketones to flavor actives, whereas the concentration of saturated fatty acids was primarily positively correlated with the contribution values of alcohols and hydrocarbons and the taste score. In conclusion, rapeseed, soybean, and palm oils were all capable of imparting good taste characteristics to the deep-fried and battered tilapia pieces, while balsa fish oil-based products also demonstrated distinct flavour characteristics. This study serves as an important reference for the sensible selection of edible oil types during the preparation of deep-fried and battered tilapia.