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

dc.creatorGonzález, Roxana
dc.creatorVidoni, María
dc.creatorLocatelli, Daniela Ana
dc.creatorCamargo, Alejandra Beatriz
dc.date.accessioned2018-03-26T17:34:23Z
dc.date.accessioned2022-10-15T16:20:13Z
dc.date.available2018-03-26T17:34:23Z
dc.date.available2022-10-15T16:20:13Z
dc.date.created2018-03-26T17:34:23Z
dc.date.issued2017-12
dc.identifierGonzález, 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
dc.identifier1094-2912
dc.identifierhttp://hdl.handle.net/11336/39926
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4408350
dc.description.abstractIn 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.
dc.languageeng
dc.publisherTaylor & Francis
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10942912.2017.1326055
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/10942912.2017.1326055
dc.rightshttps://creativecommons.org/licenses/by-nc/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFlavoured Vegetable Oil
dc.subjectFlavouring Process
dc.subjectGarlic
dc.subjectOrganosulphur Compounds
dc.subjectQuality Parameters
dc.titleQuality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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