Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas

정지영,; 우관식,; 황인국,; 윤향식,; 이연리,; 정헌상,

doi:10.3746/jkfn.2007.36.12.1637

Cited by 20 publications

(5 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Acetaldehyde and butanal at peaks 4 and 8 are low-molecular compounds with high volatility found naturally in fish fillets 52 . Butane-2,3-dione, ethyl acetate, allyl mercaptan, and 2,3-pentanedione (peaks numbered 5, 6, 7, and 9, respectively) are responsible for the flavor of garlic; allyl mercaptan, in particular, is produced during heat treatment and is a known metabolite of allium derivatives that inhibit cholesterol synthesis 53 . 2,3-Dimethylpyrazine, tetramethylpyrazine, and ethenyl-dimethylpyrazine are heterocyclic pyrazines, which are produced upon non-enzymatic browning of garlic, such as through the Maillard reaction 54 , 55 .…”

Section: Resultsmentioning

confidence: 99%

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

View full text Add to dashboard Cite

This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the antioxidant activity and quality characteristics. Increasing amounts of garlic powder in the prepared fish cakes were associated with increasing total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS+) radical scavenging activity, and reducing power. Furthermore, electronic tongue and electronic nose analyses showed an increased the intensity of umami and sourness and increased the levels of volatile compounds. The lowest trimethylamine peak corresponded to the highest amount of garlic powder. Sensory evaluation indicated that 3% garlic powder had the highest score for all criteria. Fishy odor decreased as the proportion of garlic powder increased. These findings suggest that the addition of 3% garlic powder improves quality characteristics, sensory preference, and antioxidant activity of fish cakes.

show abstract

Section: Resultsmentioning

confidence: 99%

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

View full text Add to dashboard Cite

show abstract

“…The antioxidant activity of volatile compounds extracted from heated garlic increased with increasing heating temperature and time. Jeong et al (12) reported that antioxidant activity of garlic volatile compounds produced an effect proportional to the amount of sulfur compounds such as diallyl disulfide, methyl-2-propenyl trisulfide and di-2-propenyl trisulfide. Therefore, in this study, antioxidant activities of the volatile compounds in domestic and imported red wines were evaluated, and revealed potent antioxidant activities of the aroma extracts of…”

Section: )mentioning

confidence: 99%

“…The volatile compounds that contribute to the flavors of fruits and vegetables are produced through metabolic pathways during ripening, harvest, postharvest, and storage; and are influenced by many factors related to species, variety, and technological treatments (10). Recent studies have revealed potent antioxidant activity of natural volatile compounds, especially those from fruits and vegetables (11,12).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activities of Aroma Extracts in Commercially Available Red Wines in Korea

Woo¹,

Jeon²,

Yoon³

et al. 2008

JFN

Self Cite

View full text Add to dashboard Cite

The antioxidant activities of aroma extracts from commercially available red wines in Korea were evaluated. The aroma extracts of the red wines were extracted by simultaneous steam distillation. Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical cation scavenging activity. DPPH radical scavenging activity of the aroma extracts in the red wines increased with increases in the amount of wine used for aroma extraction. Antioxidant activities of domestic wine 1, imported wine 7, and imported wine 12 were 97.16, 96.72 and 94.52%/20 mL wine by DPPH assay and 7.09, 8.07 and 7.28 mg ascorbic acid equivalents per mL wine by ABTS assay, respectively. This study demonstrates potent antioxidant activities of the aroma extracts of commercially available red wines in Korea.

show abstract

“…There have been a few studies that have shown that thermally processed members of the Allium genus have lower volatile flavor compound contents than the original state (13,14). However, to the best of the author's knowledge, there is no published report on the contents or composition of volatile flavor compounds in AHR and steam-dried AHR.…”

Section: Introductionmentioning

confidence: 99%

Changes in volatile flavor compounds in steam-dried Allium hookeri root

Jun

Yang

Choi

et al. 2016

Food Sci Biotechnol

View full text Add to dashboard Cite

This study was carried out to identify volatile flavor compounds in root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.

show abstract

Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas

Cited by 20 publications

References 8 publications

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Antioxidant Activities of Aroma Extracts in Commercially Available Red Wines in Korea

Changes in volatile flavor compounds in steam-dried Allium hookeri root

Contact Info

Product

Resources

About