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J Food Sci Technol

Title:		The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup
Author(s):		Li JL; Tu ZC; Zhang L; Sha XM; Wang H; Pang JJ; Tang PP;
Address:		"College of Chemistry and Chemical Engineering, Jiangxi Normal University, 99 Ziyang Road, Nanchang, 330022 Jiangxi China ; Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China ; Nanchang Institute for Food and Drug Control, Nanchang, 330038 Jiangxi China. College of Chemistry and Chemical Engineering, Jiangxi Normal University, 99 Ziyang Road, Nanchang, 330022 Jiangxi China ; Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China ; State Key Laboratory of Food Science and Technology, Nangchang University, Nanchang, 330047 Jiangxi China. Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China. State Key Laboratory of Food Science and Technology, Nangchang University, Nanchang, 330047 Jiangxi China"
Journal Title:		J Food Sci Technol
Year:		2016
Volume:		20160822
Issue:		8
Page Number:		3253 - 3270
DOI:		10.1007/s13197-016-2301-1
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp (Ctenopharyngodon idella) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, beta-phellandrene, beta-citral, alpha-zingiberene, and (E)-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions"
Keywords:		Cooking Garlic Ginger Grass carp (Ctenopharyngodon idella) soup Spice Volatile profile;
Notes:		"PubMed-not-MEDLINELi, Jin-Lin Tu, Zong-Cai Zhang, Lu Sha, Xiao-Mei Wang, Hui Pang, Juan-Juan Tang, Ping-Ping eng India 2016/10/28 J Food Sci Technol. 2016 Aug; 53(8):3253-3270. doi: 10.1007/s13197-016-2301-1. Epub 2016 Aug 22"