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Open AccessArticle

Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil

by Jie Sun 1,2,3, Baoguo Sun 1,3, Fazheng Ren 1,2, Haitao Chen 3,*, Ning Zhang 3 and Yuyu Zhang 3
1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
2
Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
3
Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(24), 4456; https://doi.org/10.3390/molecules24244456
Received: 18 November 2019 / Revised: 3 December 2019 / Accepted: 3 December 2019 / Published: 5 December 2019
(This article belongs to the Section Fragrances and Flavours)
Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investigated using solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC–MS). Results showed that the content of flavor compounds changed significantly as the frying temperature was increased. The sample that was treated at an initial temperature of 115 °C and a final temperature of 155 °C contained the highest amount of thioethers and heterocycles, mainly comprising dimethyl trisulfide, diallyl disulfide, and 2-vinyl-4H-1,2-dithiin. Partial least-squares regression elucidated the sensory attributes of fried and roasted garlic, showing a high correlation with thioethers and pyrazines. Furthermore, changes in the 2,6-dimethylpyrazine, dimethyl trisulfide, and diallyl disulfide concentrations were detected every 5 °C during the frying process (initial temperature, 115 °C; final temperature, 155 °C). Dimethyl trisulfide and diallyl disulfide concentrations showed irregular, downward trends, while 2,6-dimethylpyrazine concentration exhibited an increasing trend. View Full-Text
Keywords: garlic oil; frying process; aroma compounds; sensory profiles; generating pattern; analysis garlic oil; frying process; aroma compounds; sensory profiles; generating pattern; analysis
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MDPI and ACS Style

Sun, J.; Sun, B.; Ren, F.; Chen, H.; Zhang, N.; Zhang, Y. Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil. Molecules 2019, 24, 4456.

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