Effect of Frying Process on the Flavor Variations of Allium Plants

Abstract

The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils were compared to find out how the frying process impacts the general flavor profile. The results of sensory analysis indicated that the frying process could substantially increase the flavor acceptability of fresh Allium plants. Meanwhile, according to gas chromatography-mass spectrometry (GC-MS) analysis, fewer volatile compounds were detected in fresh Allium plants than in their fried oils. Furthermore, contents of nitrogen-containing compounds (ranging from 0.17 μg/g to 268.97 μg/g), aldehydes (ranging from 71.82 μg/g to 1164.84 μg/g), and lactones (ranging from 0 μg/g to 12.38 μg/g) increased significantly. In addition, more aroma-active substances were identified in the fried Allium oils revealed by gas chromatography-olfactometry (GC-O) analysis. Sulfur-containing compounds were the most abundant in fresh Allium plants, whereas nitrogen-containing compounds dominated in fried oils. The thermal degradation of sugars, amino acids and lipids as well as interactions between carbohydrates, proteins, and fats during the frying process were thought to be the main contributors to these variations. Therefore, this research provides a theoretical basis for the quality control of onion oil flavor and promotes the further development of the onion plant industry. Consequently, the research provided a theoretical basis for the quality control of Allium oils’ flavor and promoted the further development of Allium plant industries.

Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles

“…2-vinyl-4H-1,3-dithiin increased in fried garlic (Table 1). Other studies have also shown an increase in 2-vinyl-4H-1,3dithiin [19][20][21]. Allicin transforms into vinyl dithiins in non-polar solvent so 2-vinyl-4H-1,3dithiin was expected to increase when the garlic was fried in oil [22].…”

“…The levels of allyl methyl disulfide, diallyl disulfide, allyl mercaptan and allyl methyl sulfide were decreased by 75 to 99% by frying (Table 1). Other studies have also shown that frying garlic causes a significant loss of sulfur volatile compounds including diallyl disulfide, allyl methyl sulfide and allyl mercaptan [19][20][21]. Frying breaks down the sulfur-containing compounds in garlic, leading to a decrease in its characteristic malodorous odor-producing volatiles.…”

Green Onion (Allium fistulosum): An Aromatic Vegetable Crop Esteemed for Food, Nutritional and Therapeutic Significance

“…Taxonomically, green onion belongs to the division angiosperms, class Liliopsida, order Asparagale, family Amaryllidaceae, genus Allium and species fistulosum. The crop has unique botanical features that make it distinct from its close relatives, the common onions (Allium cepa), leeks (Allium ampeloprasum), chives (Allium schoenoprasum) and garlic (A. sativum) [24]. For instance, though they have a mild onion-like flavor, unlike the bulb-forming Allium species (such as common onions and garlic), green onions are generally non-bulb-producing and notable for their slender green stalks [25] used in traditional medicine and mild onion flavor [26].…”

“…Green onions have been cultivated and consumed for centuries across various cultures [33]. At present, the cultivation and consumption of the crop have transcended geographical boundaries, becoming an integral part of many culinary traditions [24]. Different cultivars of green onions exhibit variations in appearance and pungent flavor and aroma, influenced mainly by their organosulfur compounds [34].…”

“…By incorporating more vegetables, such as green onions into one's diet, individuals can effectively lower their consumption of saturated fats and high-calorie foods. The low calorie content implies that a substantial amount of green onions may be consumed without significantly impacting the daily caloric intake required by the body, potentially contributing to the development of a healthier and more balanced eating pattern [24]. This dietary shift towards vegetables not only promotes better nutrition but also aligns with a broader strategy for overall health by reducing the intake of less nutritious options, thereby supporting a more wholesome and well-rounded diet.…”