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

Autor: María Vidoni, Alejandra Beatriz Camargo, Roxana E González, Daniela Ana Locatelli

Publikováno v: International journal of food properties 20 (S1) : s1016–s1024. (2017)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

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

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