Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review.

Autor: Okonkwo CE; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates., Onyeaka H; School of Chemical Engineering, University of Birmingham, Birmingham, UK., Olaniran AF; Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria., Isaac-Bamgboye FJ; Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria., Nwaiwu O; School of Chemical Engineering, University of Birmingham, Birmingham, UK., Ukwuru M; Department of Food Science and Technology, Federal Polytechnic Idah, Idah, Nigeria., Adeyanju AA; Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria., Nwonuma CO; Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria., Alejolowo OO; Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria., Inyinbor AA; Industrial Chemistry Programme, Physical Sciences Department, Landmark University, Omu-Aran, Kwara State, Nigeria., Akinsemolu A; Institute of Advanced Studies, University of Birmingham, Birmingham, UK., Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Nov; Vol. 89 (11), pp. 6818-6838. Date of Electronic Publication: 2024 Sep 30.
DOI: 10.1111/1750-3841.17346
Abstrakt: Seasonings like garlic, ginger, and scallion provide spicy and masking flavor or aroma in vegetables. However, the method or technique used for drying these spices can affect the flavor profile. Therefore, this review focuses on vegetable seasonings like ginger, garlic, and scallion, the characteristic flavor of fresh and dehydrated vegetable seasoning, and how drying methods (freeze-drying [FD], convective hot air drying [HAD], infrared drying, microwave drying [MW]), and other recent dryers (swirling fluidized bed [SFB], pulsed-vacuum dryer, relative humidity-convective dryer, etc.) affect the flavor profile of the common vegetable seasonings. HAD increases α-zingiberene, reduces gingerol, and forms β-citral and citral in fresh ginger. FD increased sesquiterpenes, retained terpenoids, sulfides, and other volatiles in fresh ginger, and did not produce new volatile compounds (VOCs) in garlic. SFB drying better preserves 6-gingerol than FD and HAD. MW increases trisulfides and cyclic sulfur compounds in garlic. In general, drying, especially thermal drying reduces the VOCs in fresh garlic, ginger, and scallion and causes the formation of new VOCs.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
Externí odkaz: