Garlic causes a strong garlic breath that may persist for almost a day. Therefore, it is important to study deodorization techniques for garlic breath. The volatiles responsible for garlic breath include diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide. After eating garlic, water (control), raw, juiced or heated apple, raw or heated lettuce, raw or juiced mint leaves, or green tea were consumed immediately. The levels of the garlic volatiles on the breath were analyzed from 1 to 60 min by selected ion flow tube mass spectrometry (SIFT-MS). Garlic was also blended with water (control), polyphenol oxidase (PPO), rosemarinic acid, quercetin or catechin, and the volatiles in the headspace analyzed from 3 to 40 min by SIFT-MS. Raw apple, raw lettuce, and mint leaves significantly decreased all of the garlic breath volatiles in vivo. The proposed mechanism is enzymatic deodorization where volatiles react with phenolic compounds. Apple juice and mint juice also had a deodorizing effect on most of the garlic volatiles but were generally not as effective as the raw food, probably because the juice had enzymatic activity but the phenolic compounds had already polymerized. Both heated apple and heated lettuce produced a significant reduction of diallyl disulfide and allyl mercaptan. The presence of phenolic compounds that react with the volatile compounds even in the absence of enzymes is the most likely mechanism. Green tea had no deodorizing effect on the garlic volatile compounds. Rosmarinic acid, catechin, quercetin, and PPO significantly decreased all garlic breath volatiles in vitro. Rosmarinic acid was the most effective at deodorization.

Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained.

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Mangoes are usually peeled, but this is labor intensive and may not always improve the quality of the puree. Puree was made from peeled and unpeeled mangoes, and held for 5 min or 1 h 45 min. The puree was analyzed for volatiles, viscosity, total phenolics, color, pH, total soluble solids (TSS) and sensory. Puree without peel showed higher levels of most lipoxygenase-derived volatiles but lower levels of both desirable and undesirable terpene hydrocarbons. Increasing holding time increased most lipoxygenase-generated volatiles and methyl esters, but had no effect on ethyl esters or terpenes. Puree made without peel had lower viscosity and total phenolics, higher pH and lower TSS while color showed no significant difference. Holding time had no effect on the total phenolics but affected viscosity. The puree made without peel was more preferred in flavor, aroma, texture, color and overall liking and was considered to be fresher with less off flavor.V C 2016 Wiley Periodicals, Inc. PRACTICAL APPLICATIONSPeeling of mangoes during processing is a common practice but skipping this step is cost effective and increases the level of total phenolics and viscosity. The presence of peel also causes a less desirable color, flavor and aroma of the final product. Conversely, leaving the peel on the mangoes produces higher phenolics and viscosity. In addition, holding time before thermal treatment is essential because it affects the volatile profile and the viscosity of the puree.