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Food Chem

Title:		Effect of blend oil on the volatile aroma profile and storage quality of garlic paste
Author(s):		Qiu Z; Zhang M; Li L; Zhang B; Qiao Y; Zheng Z;
Address:		"College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China. College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China. Electronic address: marsttt@163.com. College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, 61 Daizong Street, Tai'an 271018, Shandong, PR China. Electronic address: zhengzhenjia@sdau.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20210920
Issue:
Page Number:		131160 -
DOI:		10.1016/j.foodchem.2021.131160
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this study was to evaluate the effect of edible oil on the volatile aroma profile and storage quality of garlic paste, and to explore the underlying mechanisms. The administration of blend oil at 40 degrees C in a garlic to oil ratio of 1.8 had a higher overall acceptance by affective sensory test. Compared with the original garlic paste, the sensory aroma profile of the oil-immersed garlic paste was characterized by suppressed pungency, garlic scent and garlic odor, and enhanced oil scent. SPME-GC-MS and HS-GC-IMS showed that the application of blend oil caused great changes in the level of some compounds, which could explain its role in the oil-immersed garlic paste. Furthermore, the blend oil also reduced the growth rate of the total number of colonies and browning intensity, and inhibited the loss of allicin. Therefore, the application of blend oil in garlic paste improved the sensory aroma and delayed the deterioration of the product quality"
Keywords:		*Garlic Gas Chromatography-Mass Spectrometry Odorants/analysis *Volatile Organic Compounds/analysis Blend oil Garlic paste Sensory flavor Storage quality;
Notes:		"MedlineQiu, Zhichang Zhang, Mingjie Li, Lingyu Zhang, Bin Qiao, Yiteng Zheng, Zhenjia eng England 2021/10/02 Food Chem. 2022 Mar 1; 371:131160. doi: 10.1016/j.foodchem.2021.131160. Epub 2021 Sep 20"