Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onion

•Cyclodextrins (CD) or chitosan were attempted to reduce sulphur-volatiles in onion.•Dimethyl trisulfide and dipropyl trisulfide were main volatiles in onion solution.•β-CD reduced sulphur-volatiles more effectively than others in onion solution.•Onion extract with β-CD showed the highest oxidative...

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Veröffentlicht in:	Food chemistry 2023-06, Vol.410, p.135416-135416, Article 135416
Hauptverfasser:	Hong, JiHee, Kim, Mi-Ja, Oh, Won Young, Lee, JaeHwan
Format:	Artikel
Sprache:	eng
Schlagworte:	2-Hydroxypropyl-beta-cyclodextrin - chemistry Antioxidant activity Antioxidants - chemistry Chitosan Cyclodextrin Cyclodextrins - chemistry Emulsions Oil-in-water emulsion Onion Onions Solubility Volatile reduction
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