This paper used headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile flavor substances in five edible oils, namely rapeseed oil, sunflower oil, peanut oil, corn oil, and soybean oil, and to determine their characteristic components using relative odour activity values combined with principal component analysis.Results showed that the types and relative contents of volatile flavor compounds in crispy meat fried with different edible oils differed.A total of 79 volatile flavor compounds were detected in 5 kinds of edible oil, of which 49, 42, 54, 43, and 45 were detected in rapeseed oil, sunflower oil, peanut oil, corn oil, and soybean oil, respectively.Through the calculation of odor activity value and principal component analysis, it was found that aldehydes made the greatest contribution to flavor in the five samples, and there were great differences in flavor substances in crispy meat prepared with different edible oils.Among them, the main volatile flavor compounds in the rapeseed oil group were linalool, nonanal, isovaleraldehyde, and 2-ethyl-3-methylpyrazine.The main volatile flavor compounds of the sunflower oil group and soybean oil group were decanal and (E,E)-2,4-decadienal.The peanut oil group was (E)-2-nonanal and (E) 2-octenal, while the flavor substances of the corn oil group were 2-ethyl-3-methylpyrazine, phenylacetaldehyde, and (+)-limonene.In addition, the electronic nose could also effectively distinguish the volatile flavor compounds in crispy meat prepared with different edible oils.This study explored the relationship between fried oil and crispy meat flavor, and provided a theoretical basis for further exploration and development of crispy meat products.
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