Development of preventive methodologies against mixing of aroma of different foods cooked in the oven under the same environment and parametrical inspection

Parametric inspection of simultaneous cooking conditions of foods such as cake and fish having different aroma profile (volatile flavor compound profile) and providing data to design a new cooking oven to provide simultaneous cooking of these foods were targeted in this study. In order to determine the effects of cooking parameters (45 and 65 L oven capacity; 350, 450 and 550°C heating surface temperature; turbo and electroturbo cooking) on cake samples, color, texture, sensory analyses and migration of aroma compounds from fish to cake were determined. Different amount of changes were detected depending on the cooking parameters. Increase in the temperature caused an increase in the hardness and a decrease in the springiness in the cake samples. Aroma compounds migrated from fish to cake at simultaneous cooking with 45 L oven capacity, turbo function at 350°C resistant temperature were benzene, 1-chloro-2-methyl- and valeric acid; at 450°C was 2-pentanone, and at 550°C were 2-pentanone, methyl-2-methyl butyrate, 2-propenoic acid, 3-ethoxy-, ethyl ester, (E), benzene, 1-chloro-2-methyl-, and 3-pentanol, respectively. Migrated compounds with 45 L oven capacity working on electroturbo function were 2-pentanone and butyl butyrate at 350°C, and pentanoic acid, 2-methyl- at 450°C. No migration was observed with 45 L oven working on electroturbo function at 550C. Benzene, 1-chloro-4-methyl- and hexanoic acid at 350C, acetone, benzene, 1-chloro-4-methyl-, valeric acid, hexanoic acid, 2-methyl- and isovaleric acid at 450°C, and acetic acid and pentanoic acid, 2-methyl- were detected at 550°C with 65 L oven working on turbo function. No migration was observed with 65 L oven working on electroturbo function at 350C; however, carbon dioxide and acetone at 450C of 65 L oven working electroturbo function at 450C and 2-propanone, 2,2-dimethyl-4,6-dioxo-1,3-dioxane, 2,2-dimethyl-4,6-dioxo-1,3-dioxane, pentanoic acid, 2-methyl-, and isovaleric acid were migrated at 550°C. To the accompaniment of these information and with consideration of cakes' properties 45 L electroturbo oven at 550C and 65 L electroturbo oven at 350C were suggested as cooking conditions for simultaneous cooking. Therefore, it is suggested to use these cooking parameters in new oven design.