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The practice of reusing the oil for multiple frying cycles (F\u2010C) is commonly observed in domestic kitchens, restaurants, fast\u2010food chains, and catering services, which can result in the oxidation of fatty acids, leading to oil deterioration and potential adverse health effects. This study investigated the effect of different F\u2010C of soybean oils on polycyclic aromatic hydrocarbon (PAH) formation and flavor profiles in fried chicken drumsticks.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>All fried samples exhibited decreased <jats:italic>L<\/jats:italic>*, <jats:italic>b<\/jats:italic>*, and pH values, and increased <jats:italic>a<\/jats:italic>* values with increased F\u2010C of soybean oils (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). The peroxide values of the F\u2010C soybean oils first increased and then decreased, and the malondialdehyde levels increased with the increase in F\u2010C of soybean oils (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). The PAH content increased with the increase in F\u2010C of soybean oils (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). The 10\u2009F\u2010C fried sample had lower total contents of alcohols, aldehydes, ketones, esters, and hydrocarbons, but higher pyrazines than other treatments (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.05). Correlation study showed that the oxidation of lipids in soybean oils was linked to production of PAHs and volatile compounds. Pyrazines showed positive correlation with PAH formation, while alcohols, aldehydes, ketones, and hydrocarbons were negatively correlated with PAH formation.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Overall, soybean oil is recommended for deep\u2010frying with fewer than 10\u2009F\u2010C. This provides a scientific base for production of fried meat products. \u00a9 2025 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.70035","type":"journal-article","created":{"date-parts":[[2025,7,7]],"date-time":"2025-07-07T05:20:07Z","timestamp":1751865607000},"page":"7478-7488","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils"],"prefix":"10.1002","volume":"105","author":[{"given":"Yingying","family":"Hu","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering Hefei University of Technology  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Ding","sequence":"additional","affiliation":[{"name":"Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products College of Food and Nutrition, Anhui Agricultural University  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7352-9712","authenticated-orcid":false,"given":"Iftikhar Hussain","family":"Badar","sequence":"additional","affiliation":[{"name":"Department of Meat Science and Technology University of Veterinary and Animal Sciences  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guanhua","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products College of Food and Nutrition, Anhui Agricultural University  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0549-1374","authenticated-orcid":false,"given":"Lang","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products College of Food and Nutrition, Anhui Agricultural University  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,7]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1575792"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-015-2062-2"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.09.174"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejpe.2015.03.011"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10406638.2015.1033433"},{"key":"e_1_2_7_7_1","volume-title":"Monographs on the Evaluation of Carcinogenic Risks to Humans. 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