Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic

The amount of volatile bioactive compounds of garlic (Allium sativum L.) can be modified by techniques that involve disintegration of cells or/and heat transfer. In this study, after crushing of garlic, the amount of organic sulfides increased in the headspace in the function of time (P

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Bibliographische Detailangaben
Veröffentlicht in:	CYTA: journal of food 2019-01, Vol.17 (1), p.796-803
Hauptverfasser:	Varga-Visi, Éva, Jócsák, Ildikó, Ferenc, Bálint, Végvári, György
Format:	Artikel
Sprache:	eng
Schlagworte:	aliina, alicina, ajo allicin Alliin Allium sativum Bioactive compounds Cooking Crushing Disintegration espacio de cabeza Garlic GC-MS Headspace Heat transfer Heat treatment Organosulfur compounds Room temperature Sulfide Sulfides sulfuro thiosulfinate tiosulfinato
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Beschreibung
Zusammenfassung:	The amount of volatile bioactive compounds of garlic (Allium sativum L.) can be modified by techniques that involve disintegration of cells or/and heat transfer. In this study, after crushing of garlic, the amount of organic sulfides increased in the headspace in the function of time (P
ISSN:	1947-6337 1947-6345
DOI:	10.1080/19476337.2019.1656288