Answer:
Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor leading to the popularity of deep-fried foods. Comparing with flavors from other conventional and innovative thermal treatments, deep-fried flavor is characterized by a rich variety of volatile species (e.g. aldehydes, alcohols, ketones, hydrocarbons, carboxylic acids, furans, pyrazines, and pyridines), intricate formation mechanisms, and a stronger attraction to consumers.
