ArticleMolecules (Basel, Switzerland)2019
Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil.Foods (Basel, Switzerland) · 2026Article
- Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique.Frontiers in nutrition · 2024Article
- The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage.Molecules (Basel, Switzerland) · 2023Article
- Effect of Frying Process on the Flavor Variations of Allium Plants.Foods (Basel, Switzerland) · 2023Article
- Characterization of garlic oil/β-cyclodextrin inclusion complexes and application.Frontiers in nutrition · 2023Article
- Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Foods (Basel, Switzerland) · 2022Article
- Fermentation Enhanced Biotransformation of Compounds in the Kernel ofMolecules (Basel, Switzerland) · 2020Article
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Authors and funding
6 authors.
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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-4
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