Decoding the characteristic aroma of air-fried potato strips and its evolution patterns during processing

This study aimed to identify characteristic aroma compounds of air-fried potato strips using molecular sensory science and examine their evolution patterns during processing through the Maillard reaction and lipid oxidation. A total of 53 volatile compounds were identified. Methional, dimethyl disulfide, 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, nonanal, and phenylacetaldehyde were the major contributors to aroma. Aldehydes and sulfur-containing compounds accumulated with increasing air-frying time, while pyrazines increased during the later stage (10 min). Meanwhile, reducing sugars and free amino acids (methionine, cysteine, glutamic acid, and lysine) were progressively consumed, whereas lipid oxidation products increased markedly. Air-frying for 10-15 min was a critical stage for forming golden-colored potato strips with a rich aroma. This study provides insight into the aroma formation of air-fried potato strips, offering guidance for the aroma regulation and product development.