Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

Abstract

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. ARTICLE HISTORY

Effects of drying time on the aroma of garlic (Allium sativum L.) seasoning powder

“…Among them, GSP5 has the highest level of volatiles (37.944 μg/g), which is about 5 times higher than GSP1 (7.692 μg/g). This result was similar to Gonzalez (2017), who showed that different processing conditions significantly affected the flavor quality of garlic‐flavored products 23 . Among the quantified volatiles present in GSPs, sulfur‐containing compounds were the largest groups; detailed information on the major families of volatiles in the five GSPs is described as follows.…”

Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

“…A number of previous investigations describe the aromatization of olive oils with different sources of natural bioactive ingredients such as olive leaves, olive pomace, herbs and spices (red pepper, lavender, laurel, chili, garlic, rosemary, basil, thyme, mint, oregano, etc) fruits (lemon, orange, etc), truffles, licopen, seaweed, walnuts, fish oil, etc (Damechki et al, 2001;Bendini et al, 2002;Ayadi et al, 2009;Sousa et al, 2015;Baiano et al, 2016;González et al, 2017;Campo et al, 2018;Kasimoglu et al, 2018). Aromatization methods include traditional maceration, maceration with the application of ultrasound (Assami et al, 2016) or microwaves (Benmousa et al, 2016), extraction of different compounds (by solid-liquid extraction, liquid-liquid extraction, or supercritic extraction) from the material and incorporation of the extract into the oil, and, finally, co-processing during milling or malaxation (Clodoveo et al, 2016;Yilmazer et al, 2016;Sacchi et al, 2017;Sena-Moreno et al, 2018;Issaoui et al, 2019).…”

Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as “Green Extract” in Inhibiting the Oxidation of Fish Oil

“…Supporting maceration with additional treatments allows you to significantly shorten the maceration time from several weeks to several or several minutes [ 6 , 10 ]. The maceration process can be supported by mixing [ 11 ], homogenization [ 5 , 12 ] and the use of ultrasound [ 6 , 10 , 13 ], or microwave heating [ 14 ]. Various herbs and spices (fresh and dried) are most often used to flavor edible oils [ 7 , 8 , 9 , 11 ].…”

“…Various herbs and spices (fresh and dried) are most often used to flavor edible oils [ 7 , 8 , 9 , 11 ]. So far, the studies have produced and tested macerates with rosemary, sage, summer savory, laurel, oregano, garlic, basil, thyme, lavender, menthe, chill pepper [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Among the plants used for maceration and aromatization of oils, rosemary has proven to be one of the most suitable herbs.…”

“…It increased the antioxidant capacity and increased the oxidative stability of olive oil [ 6 , 7 , 15 ]. The most commonly used and best-studied oil for maceration is olive oil [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Other oils are used less frequently in studies: sunflower [ 12 ], oils from the seeds of black cumin, borage, evening primrose, safflower, walnut, common hazel, and oilseed rape, the flesh of sea-buckthorn fruits [ 16 ].…”