INVESTIGADORES
CAMARGO Alejandra Beatriz
artículos
Título:
Quality Evaluation and Discrimination of Flavouring Process of Garlic Flavoured Vegetable Oils
Autor/es:
GONZÁLEZ, ROXANA; VIDONI, MARÍA; LOCATELLI, DANIELA; CAMARGO, ALEJANDRA
Revista:
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Año: 2017
ISSN:
1094-2912
Resumen:
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 aromatized 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 beneficialeffects.
