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

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.

KEYWORDS:

• Flavoured vegetable oil
• Flavouring process
• Garlic
• Organosulphur compounds
• Quality parameters

Acknowledgements

The authors express their gratitude to the followings institutions: Ministerio de Ciencia y Tecnología; Consejo Nacional de Investigaciones Científicas y Técnicas, Agencia Nacional de Promoción Científica y Tecnológica and Universidad Nacional de Cuyo.