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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
[ver mas...]
dc.contributor.author | Gonzalez, Roxana Elizabeth | |
dc.contributor.author | Vidoni, María Natalia | |
dc.contributor.author | Locatelli, Daniela Ana | |
dc.contributor.author | Camargo, Alejandra Beatriz | |
dc.date.accessioned | 2018-07-16T14:55:09Z | |
dc.date.available | 2018-07-16T14:55:09Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 1094-2912 | |
dc.identifier.issn | 1532-2386 (Online) | |
dc.identifier.other | https://doi.org/10.1080/10942912.2017.1326055 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/2794 | |
dc.description.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. | es_AR |
dc.format | application/pdf | eng |
dc.language.iso | eng | |
dc.rights | info:eu-repo/semantics/openAccess | eng |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
dc.source | International journal of food properties 20 (S1) : s1016–s1024. (2017) | eng |
dc.subject | Aceites Vegetales | es_AR |
dc.subject | Control de Calidad | es_AR |
dc.subject | Aromatización | es_AR |
dc.subject | Ajo | es_AR |
dc.subject | Compuesto Orgánico del Azufre | es_AR |
dc.subject | Organosulphur Compounds | eng |
dc.subject | Garlic | eng |
dc.subject | Flavourings | eng |
dc.subject | Quality Controls | eng |
dc.subject | Plant Oils | eng |
dc.title | Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils | eng |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | eng |
dc.type | info:eu-repo/semantics/publishedVersion | eng |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
dc.description.origen | EEA La Consulta | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | Fil: Vidoni, María Natalia. Universidad Nacional de Cuyo.Facultad de Ciencias Agrarias. Laboratorio de Cromatografía para Agroalimentos; Argentina | es_AR |
dc.description.fil | 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 | es_AR |
dc.description.fil | 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 | es_AR |
dc.subtype | cientifico |
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