The formation mechanism and regulation of the unique flavor in fried dough products

The distinctive aroma of fried flour-based products results from synergistic high-temperature reactions, primarily the Maillard reaction and lipid oxidation. However, these complex chemical pathways are prone to quality deterioration during processing and storage, including acrylamide formation, lipid rancidity, and flavor loss. This review systematically examines flavor formation mechanisms and establishes comprehensive control strategies across the entire industrial chain. It highlights modern flavor characterization techniques-including GC-MS, GC-O, GC-IMS, electronic nose, flavoromics, and artificial intelligence-based flavor analysis-that enable precise monitoring of volatile profiles and the degree of oxidation. The analysis covers the critical influence of ingredient ratios, oil selection, innovative pretreatments, novel frying methods, and post-frying processes on flavor precursors, reaction pathways, and product stability. Synergistic regulation via ingredient optimization and advanced technologies effectively enhances desirable aromas while suppressing harmful compounds and controlling oil absorption. This integrated approach provides a robust framework for advancing the sensory quality, food safety, and flavor stability of fried flour-based products in modern industrial manufacturing.