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...
| Main Authors: | , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/2794 https://doi.org/10.1080/10942912.2017.1326055 |
| _version_ | 1855483121535811584 |
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| author | Gonzalez, Roxana Elizabeth Vidoni, María Natalia Locatelli, Daniela Ana Camargo, Alejandra Beatriz |
| author_browse | Camargo, Alejandra Beatriz Gonzalez, Roxana Elizabeth Locatelli, Daniela Ana Vidoni, María Natalia |
| author_facet | Gonzalez, Roxana Elizabeth Vidoni, María Natalia Locatelli, Daniela Ana Camargo, Alejandra Beatriz |
| author_sort | Gonzalez, Roxana Elizabeth |
| collection | INTA Digital |
| description | 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. |
| format | Artículo |
| id | INTA2794 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA27942018-07-16T15:04:34Z Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils Gonzalez, Roxana Elizabeth Vidoni, María Natalia Locatelli, Daniela Ana Camargo, Alejandra Beatriz Aceites Vegetales Control de Calidad Aromatización Ajo Compuesto Orgánico del Azufre Organosulphur Compounds Garlic Flavourings Quality Controls Plant 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 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. EEA La Consulta Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Vidoni, María Natalia. Universidad Nacional de Cuyo.Facultad de Ciencias Agrarias. Laboratorio de Cromatografía para Agroalimentos; Argentina Fil: Locatelli, Daniela Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina 2018-07-16T14:55:09Z 2018-07-16T14:55:09Z 2017 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2794 1094-2912 1532-2386 (Online) https://doi.org/10.1080/10942912.2017.1326055 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf International journal of food properties 20 (S1) : s1016–s1024. (2017) |
| spellingShingle | Aceites Vegetales Control de Calidad Aromatización Ajo Compuesto Orgánico del Azufre Organosulphur Compounds Garlic Flavourings Quality Controls Plant Oils Gonzalez, Roxana Elizabeth Vidoni, María Natalia Locatelli, Daniela Ana Camargo, Alejandra Beatriz Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils |
| title | Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils |
| title_full | Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils |
| title_fullStr | Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils |
| title_full_unstemmed | Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils |
| title_short | Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils |
| title_sort | quality evaluation and discrimination of flavouring process of garlic flavoured vegetable oils |
| topic | Aceites Vegetales Control de Calidad Aromatización Ajo Compuesto Orgánico del Azufre Organosulphur Compounds Garlic Flavourings Quality Controls Plant Oils |
| url | http://hdl.handle.net/20.500.12123/2794 https://doi.org/10.1080/10942912.2017.1326055 |
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