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

Autores
González, Roxana; Vidoni, María; Locatelli, Daniela Ana; Camargo, Alejandra Beatriz
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: González, Roxana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Vidoni, María. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina
Fil: Locatelli, Daniela Ana. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina
Materia
Flavoured Vegetable Oil
Flavouring Process
Garlic
Organosulphur Compounds
Quality Parameters
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/39926
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oilsGonzález, RoxanaVidoni, MaríaLocatelli, Daniela AnaCamargo, Alejandra BeatrizFlavoured Vegetable OilFlavouring ProcessGarlicOrganosulphur CompoundsQuality Parametershttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In 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.Fil: González, Roxana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Vidoni, María. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; ArgentinaFil: Locatelli, Daniela Ana. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; ArgentinaTaylor & Francis2017-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/39926González, Roxana; Vidoni, María; Locatelli, Daniela Ana; Camargo, Alejandra Beatriz; Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils; Taylor & Francis; International Journal Of Food Properties; 20; 12-2017; S1016-S10241094-2912CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10942912.2017.1326055info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2017.1326055info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:44:12Zoai:ri.conicet.gov.ar:11336/39926instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:44:12.577CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
title Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
spellingShingle Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
González, Roxana
Flavoured Vegetable Oil
Flavouring Process
Garlic
Organosulphur Compounds
Quality Parameters
title_short Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
title_full Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
title_fullStr Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
title_full_unstemmed Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
title_sort Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
dc.creator.none.fl_str_mv González, Roxana
Vidoni, María
Locatelli, Daniela Ana
Camargo, Alejandra Beatriz
author González, Roxana
author_facet González, Roxana
Vidoni, María
Locatelli, Daniela Ana
Camargo, Alejandra Beatriz
author_role author
author2 Vidoni, María
Locatelli, Daniela Ana
Camargo, Alejandra Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv Flavoured Vegetable Oil
Flavouring Process
Garlic
Organosulphur Compounds
Quality Parameters
topic Flavoured Vegetable Oil
Flavouring Process
Garlic
Organosulphur Compounds
Quality Parameters
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: González, Roxana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Vidoni, María. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina
Fil: Locatelli, Daniela Ana. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Camargo, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Enológicas y Agroalimentarias. Laboratorio de Residuos Tóxicos; Argentina
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/39926
González, Roxana; Vidoni, María; Locatelli, Daniela Ana; Camargo, Alejandra Beatriz; Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils; Taylor & Francis; International Journal Of Food Properties; 20; 12-2017; S1016-S1024
1094-2912
CONICET Digital
CONICET
url http://hdl.handle.net/11336/39926
identifier_str_mv González, Roxana; Vidoni, María; Locatelli, Daniela Ana; Camargo, Alejandra Beatriz; Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils; Taylor & Francis; International Journal Of Food Properties; 20; 12-2017; S1016-S1024
1094-2912
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10942912.2017.1326055
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2017.1326055
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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