The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

Abstract

Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp (Ctenopharyngodon idella) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, b-phellandrene, b-citral, a-zingiberene, and (E)-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.

Effect of processing methods on the volatile components of Ethmalosa fimbriata using a two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC × GC‐TOF‐MS) technique

“…Although boiling led to the generation of some new volatile compounds, Li et al. (2016) indicated that the reduced percentage of volatiles recorded via this processing method (boiling) is a result of evaporation or chemical degradation of volatiles.…”

Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger

“…From the sensory evaluation, we found that the preferred samples were ogi paste made from quality protein maize supplemented with 2% garlic+2% ginger, and ogi paste made from sorghum supplemented with 4% garlic+2% ginger. This may be due to the percentage inclusion of ginger and garlic, which was able to mask and improve the sensory properties of ogi resulting from presence of terpenes, allyl sulfide, diallyl trisulfide, diallyl disulfide, and 2-propen-1-ol, as reported by Li et al (2016).…”

Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques

“…FAAs contents of B 0 –B 8 were 517.03, 589.10, 630.99, 548.79, 440.59, 597.90, 591.90, 700.14, and 560.11 mg/100 g, respectively, among FAAs, the flavor amino acids accounting for 32.69, 37.88, 41.01, 39.27, 37.77, 42.92, 42.29, 46.18, and 44.90%, respectively (Table 3). FAAs contents of FFS samples were higher than that of FS samples, one possible reason was that the moisture contents of samples were greatly decreased during FFS (Li, Tu, Sha, et al., 2016; Li, Tu, Zhang, et al, 2016). Previous report also confirmed cooking did, in general, significantly increased the contents of amino acids compared with raw fish species (Erkan et al., 2010).…”

“…The proportion of flavor amino acids in Shanghai smoked fish was the highest (Table 4). The main reasons were FS accelerated the oxidation and degradation of proteins (Li, Tu, Sha, et al., 2016; Li, Tu, Zhang, et al, 2016). Moreover, SS treatment was beneficial to the dissolution of FAAs, as well as crisp crust formation after FFS treatment promoted soaking solution penetrated into grass carp meat.…”