Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and peroxide values in all flavoured vegetable oils. Mono-, di-, and trisulphides w...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/2794 https://doi.org/10.1080/10942912.2017.1326055 |
| Sumario: | In this study, the effects of two garlic-flavouring processes on quality
parameters and the organosulphur compound profile were investigated.
The results showed that the addition of fresh garlic increased acidity and
peroxide values in all flavoured vegetable oils. Mono-, di-, and trisulphides
were mainly present in aromatised oils, while allicin, ajoene, and vinyldithiins
were found in macerated oils. Analyses of the principal components
demonstrate that flavoured oils could be discriminated according to the
flavouring processes. The experiments carried out in this study would allow
one to predict the results of a flavouring procedure on an unknown sample
and, consequently, its potential beneficial effects. |
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