Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts

Jeon, Seon-Young; Jeong, Eun-Jeong; Baek, Jeong‐Hwa; Cha, Yong-Jun

doi:10.5352/jls.2011.21.12.1740

Cited by 5 publications

(2 citation statements)

References 15 publications

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“…2-Acetyl furan has a sweet cigarette flavor. 2-Acetyl furan is known to be made from hexose by non-enzymatic browning reactions ( 16 ). The savory smell increased with the increased steaming frequencies ( 10 , 14 ).…”

Section: Resultsmentioning

confidence: 99%

Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency

Park¹,

Park²,

Lee³

et al. 2014

JFN

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Flavor quality of Liriopis tuber tea that was made using a steaming process was studied by measuring changes in headspace volatile compounds. Headspace volatile compounds of the prepared samples were isolated, separated and identified by the combined system of purge & trap, automatic thermal desorber, gas chromatography, and mass selective detector. As steaming frequencies were increased, the area percent of aldehydes decreased from 32.01% to 3.39% at 1 and 9 steaming frequency times, respectively. However, furans and ketones increased from 18.67% to 33.86% and from 9.60% to 17.40% at 1 and 9 times, respectively. The savory flavor of Liriopis tuber tea was due to a decrease in aldehydes contributing a fresh flavor at the 1st steaming process and newly generated furans from nonenzymatic browning with repeated steaming frequencies. These results will provide basic information for quality control of the newly developed Liriopis tuber tea.

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Section: Resultsmentioning

confidence: 99%

Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency

Park¹,

Park²,

Lee³

et al. 2014

JFN

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“…흑양파는 양파를 온도와 습도를 조절한 환경에서 숙성시켜 색을 갈색으로 갈변시킴으로써 만들어지는데, 특히 양파 특유의 자극적인 냄새와 맛은 감소되고 단맛은 증가되는 특징을 나타 내어 흑양파의 활용 가능성에 대한 관심이 높다 [7]. 이전 연구 논문에 의하면 흑양파의 휘발성 향기성분 분석, 플라보노이드 배당체 분석 등에 관한 연구가 보고되었으며, in vitro radical 소거능 측정을 통한 항산화 활성 등 생리활성이 보고된 바 있 다 [8][9][10]. 뿐만 아니라, 흑양파즙은 streptozotocin으로 유도된 당 뇨 동물 모델에서 혈당 개선을 통한 항당뇨 효능이 보고된 바 있어 양파의 불쾌한 냄새와 맛을 보완할 뿐 아니라 건강기능성 소재로서 이용 가능성이 보고되고있다 [11].…”

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Effects of black onion vinegar on high fat diet-induced obese C57BL/6 mice model

Kim

Baek

Choi

et al. 2022

JABC

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Consumption of high fat diet (HFD) induces obesity by accumulating triglycerides and inflammation in the body. In the present study, we investigated the effects of black onion vinegar (BV) on HFD-induced C57BL/6 obese mice model. The HFD-fed obese mice were administered black onion juice (BJ) and BV, respectively, for 6 weeks. The HFD-fed group increased body and organ weights compared with normal control dietinduced group. However, administration of BV significantly reduced body and organ weights compared with HFD-fed group. The BJ-and BV-administered groups improved the serum lipid profiles such as total cholesterol and triglyceride, compared with HFD-fed group. In addition, BV-administered group significantly improved serum high-density lipoprotein cholesterol and lowdensity lipoprotein cholesterol. The BV-administered mice had increased the number and size of adipose cells in the liver and adipose tissues. The administrations of BJ and BV significantly down-regulated adipogenesis transcription factors and proinflammatory proteins in the liver compared with HFD-fed group. In particular, BV-administered group showed stronger attenuation of adipogenesis-related proteins than the BJ-administered group. Therefore, this study demonstrated that administration of BV attenuated HFD-induced obesity, in particular down-regulation of adipogenesis, and it could be developed as a functional vinegar for anti-obesity.

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Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry

Sasmaz,

Guclu,

Sevindik

et al. 2024

ACS Food Sci. Technol.

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The effects of production parameters on aroma compounds were elucidated by conducting a detailed comparison between fresh and black garlic samples, providing new insights that contribute to the existing body of literature on aroma compound analysis in garlic. A total of 113 aroma compounds were identified including sulfur compounds, aldehydes, ketones, pyrazines, furans, thiophenes, volatile alcohols, and acids. The aroma profile of the black garlic samples varied depending on factors such as temperature, humidity, and fermentation duration. The black garlic sample with the highest aroma quantity was the one produced at the lowest temperature, humidity, and duration. Additionally, a total of 34 aroma-active compounds that create the characteristic odor of fresh and black garlic samples were determined by GC-MS-O and aroma extract dilution analysis (AEDA). The fresh garlic sample contained allyl methyl disulfide and diallyl disulfide, which are responsible for the characteristic garlic odor, while in the black garlic samples, furfuryl alcohol was found to be the most dominant aroma-active compound. The findings of this study will help better elucidate the impacts of production process parameters on the aroma and aroma-active profiles of black garlic.

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Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts

Cited by 5 publications

References 15 publications

Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency

Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency

Effects of black onion vinegar on high fat diet-induced obese C57BL/6 mice model

Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry

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