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

Autores
Gonzalez, Roxana Elizabeth; Vidoni, María Natalia; 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.
EEA La Consulta
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Vidoni, María Natalia. Universidad Nacional de Cuyo.Facultad de Ciencias Agrarias. Laboratorio de Cromatografía para Agroalimentos; Argentina
Fil: Locatelli, Daniela Ana. 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; 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; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fuente
International journal of food properties 20 (S1) : s1016–s1024. (2017)
Materia
Aceites Vegetales
Control de Calidad
Aromatización
Ajo
Compuesto Orgánico del Azufre
Organosulphur Compounds
Garlic
Flavourings
Quality Controls
Plant Oils
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2794
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network_name_str INTA Digital (INTA)
spelling Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oilsGonzalez, Roxana ElizabethVidoni, María NataliaLocatelli, Daniela AnaCamargo, Alejandra BeatrizAceites VegetalesControl de CalidadAromatizaciónAjoCompuesto Orgánico del AzufreOrganosulphur CompoundsGarlicFlavouringsQuality ControlsPlant OilsIn 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.EEA La ConsultaFil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Vidoni, María Natalia. Universidad Nacional de Cuyo.Facultad de Ciencias Agrarias. Laboratorio de Cromatografía para Agroalimentos; ArgentinaFil: Locatelli, Daniela Ana. 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; 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; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina2018-07-16T14:55:09Z2018-07-16T14:55:09Z2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/27941094-29121532-2386 (Online)https://doi.org/10.1080/10942912.2017.1326055International journal of food properties 20 (S1) : s1016–s1024. (2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:44:21Zoai:localhost:20.500.12123/2794instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:22.189INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Gonzalez, Roxana Elizabeth
Aceites Vegetales
Control de Calidad
Aromatización
Ajo
Compuesto Orgánico del Azufre
Organosulphur Compounds
Garlic
Flavourings
Quality Controls
Plant Oils
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 Gonzalez, Roxana Elizabeth
Vidoni, María Natalia
Locatelli, Daniela Ana
Camargo, Alejandra Beatriz
author Gonzalez, Roxana Elizabeth
author_facet Gonzalez, Roxana Elizabeth
Vidoni, María Natalia
Locatelli, Daniela Ana
Camargo, Alejandra Beatriz
author_role author
author2 Vidoni, María Natalia
Locatelli, Daniela Ana
Camargo, Alejandra Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv Aceites Vegetales
Control de Calidad
Aromatización
Ajo
Compuesto Orgánico del Azufre
Organosulphur Compounds
Garlic
Flavourings
Quality Controls
Plant Oils
topic Aceites Vegetales
Control de Calidad
Aromatización
Ajo
Compuesto Orgánico del Azufre
Organosulphur Compounds
Garlic
Flavourings
Quality Controls
Plant Oils
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.
EEA La Consulta
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Vidoni, María Natalia. Universidad Nacional de Cuyo.Facultad de Ciencias Agrarias. Laboratorio de Cromatografía para Agroalimentos; Argentina
Fil: Locatelli, Daniela Ana. 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; 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; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; 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
2018-07-16T14:55:09Z
2018-07-16T14:55:09Z
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/20.500.12123/2794
1094-2912
1532-2386 (Online)
https://doi.org/10.1080/10942912.2017.1326055
url http://hdl.handle.net/20.500.12123/2794
https://doi.org/10.1080/10942912.2017.1326055
identifier_str_mv 1094-2912
1532-2386 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv International journal of food properties 20 (S1) : s1016–s1024. (2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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