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Abstract
Fried garlic oil has been widely used in traditional Chinese cuisine and, recently, has become increasingly popular in food manufacturing. In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investigated using solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC–MS). Results showed that the content of flavor compounds changed significantly as the frying temperature was increased. The sample that was treated at an initial temperature of 115 °C and a final temperature of 155 °C contained the highest amount of thioethers and heterocycles, mainly comprising dimethyl trisulfide, diallyl disulfide, and 2-vinyl-4H-1,2-dithiin. Partial least-squares regression elucidated the sensory attributes of fried and roasted garlic, showing a high correlation with thioethers and pyrazines. Furthermore, changes in the 2,6-dimethylpyrazine, dimethyl trisulfide, and diallyl disulfide concentrations were detected every 5 °C during the frying process (initial temperature, 115 °C; final temperature, 155 °C). Dimethyl trisulfide and diallyl disulfide concentrations showed irregular, downward trends, while 2,6-dimethylpyrazine concentration exhibited an increasing trend.
Highlights
Garlic (Allium sativum L.) is native to Western and Central Asia, and it has been cultivated and consumed extensively for centuries because of its medicinal and edible value [1]
We investigated differences in the volatile flavor constituents of fresh garlic and fried garlic oil, in an attempt to illustrate a series of reactions potentially induced by the frying process and characteristic compounds of fried garlic oil, by analyzing odor activity values [13]
The effects of different final temperatures on flavor compounds were investigated when temperature was constant at 115 ◦ C, which was chosen as the optimal initial frying temperature
Summary
Garlic (Allium sativum L.) is native to Western and Central Asia, and it has been cultivated and consumed extensively for centuries because of its medicinal and edible value [1]. Processed garlic products in the domestic seasoning market, including fried garlic oil, have been applied in a variety of food products, such as chips, breads, and instant noodles, as a flavor ingredient. The use of fried garlic oil has been progressively increasing due to demand in the food manufacturing industry. Frying is acknowledged as a common food preparation method and is widely used in industrial food production and domestic kitchens [5]. In this process, a small amount of raw garlic is soaked in heated vegetable oil for a short time to achieve a unique flavor.
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