Thermally Induced Physicochemical and Volatile Transformations in Three Shallot Cultivars after Deep Frying and Their Sensory Implications

Siti Dewi Indrasari, Heni Purwaningsih, Erni Apriyati, Indrie Ambarsari, Muhammad Fajri, Yulianti ., Yusuf Andriana, Dedy Kurnianto, Jasmadi Jasmadi, Dody D. Handoko, Saidah ., Sudarmaji .

Abstract

Shallot (Allium cepa L. var. aggregatum) is widely used as a culinary spice; however, information on cultivar-dependent responses to deep frying remains limited. This study comparatively evaluated three Indonesian cultivars of different origins – Palasa (PL) and Lembah Palu (LP) from Donggala, and Bima Brebes (BB) from Brebes – in raw and fried forms. Physicochemical properties, total phenolic content (TPC), antioxidant activity (AA), volatile compounds (HS-SPME–GC–MS), and sensory attributes were analyzed, and multivariate analysis was applied to assess variation among samples. The result showed that deep frying significantly reduced moisture content (2.56–3.84%) and antioxidant activity, while measured TPC increased after frying. A total of 33 volatile compounds were identified in raw samples and 23 in fried samples. Frying altered volatile composition, shifting from sulfur-containing compounds (disulfides, trisulfides, thiophenes) in raw shallots to thermally generated compounds such as pyrazines, strecker aldehydes, and furans in fried samples. Principal component analysis (PCA) clearly separated raw and fried, distinguishing cultivar-specific differences. Raw PL and LP exhibited sulfur-rich volatile profiles, whereas BB was characterized by a higher proportion of dipropyl disulfide. Sensory evaluation revealed distinct cultivar×environment-dependent quality attributes, with fried PL and LP preferred for crispness and structural integrity, whereas fried BB received higher scores for taste and overall acceptance. These findings demonstrate that deep frying induces significant physicochemical and volatile transformations in shallots, with cultivar-specific responses influencing sensory quality. The results provide a scientific basis for selecting appropriate cultivars and optimizing processing conditions to improve product quality and consistency in fried shallot production.

Keywords

References

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