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Journals / Gıda / 2021 / Cilt: 46 - Sayı: 2

DEODORIZATION OF GARLIC ODOR BY FRESH AND DRIED HERBS USING SIFT-MS

SARIMSAK KOKUSUNUN TAZE VE KURU BİTKİLER İLE SIFT-MS KULLANILARAK DEODORİZASYONU

Gülşah ÖZCAN SİNİR
Sheryl BARRINGER
Journal
Gıda
Pages
358–366
Publication Date
2021-03-23
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Fresh thyme had the lowest effectiveness on deodorization of garlic volatiles

📌 3 Key Takeaways

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Objective & Hypothesis:Garlic (Allium sativum L.) has a very strong odor, which lingers on the breath for approximately a day, after consumption.
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Key Findings & Data:The concentration of garlic volatiles was measured in the headspace for 30 min by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS).
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Conclusion & Impact:Fresh thyme had the lowest effectiveness on deodorization of garlic volatiles
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Allium sativum L. · uçucu sulfur bileşenleri · deodorizasyon

Abstract

Garlic (Allium sativum L.) has a very strong odor, which lingers on the breath for approximately a day, after consumption. The deodorization mechanism for garlic odor has been associated with the phenolic content and enzymatic activity of the deodorizing food. In this study, the effectiveness of both fresh and dried form of the herbs (mint, oregano, rosemary and thyme) were examined to reduce the garlic volatile content of allyl mercaptan, allyl methyl disulfide, allyl methyl sulfide and diallyl disulfide. The concentration of garlic volatiles was measured in the headspace for 30 min by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). In general, dried herbs were found to be more effective at deodorizing selected volatiles than fresh herbs. Fresh rosemary had the strongest deodorization effect among the fresh herbs, while dried mint had the strongest effect among the dried herbs. Fresh thyme had the lowest effectiveness on deodorization of garlic volatiles

Özet

Sarımsağın (Allium sativum L.) tüketimden yaklaşık bir gün sonra nefeste kalan çok güçlü bir kokusu vardır. Sarımsak kokusunun giderilme mekanizması, koku giderici gıdanın fenolik içeriği ve enzimatik aktivitesi ile ilişkilendirilmiştir. Bu çalışmada, çeşitli bitkilerin (nane, kekik, biberiye ve kekik) hem taze hem de kuru formunun çiğ sarımsaktaki uçucu bileşiklerden alil merkaptan, alil metil disülfür, allil metil sülfür ve dialil disülfidin içeriğinin azaltılması üzerine etkinliği incelenmiştir. Sarımsaktaki uçucu bileşenlerin konsantrasyonu, seçilen iyon akış tüpü kütle spektrometresi (SIFT-MS) ile 30 dakika boyunca tepe boşluğundan ölçülmüştür. Genel olarak, kurutulmuş bitkilerin, seçili uçucu bileşenlerden kaynaklanan kokularının giderilmesinde taze bitkilerden daha etkili olduğu saptanmıştır. Taze biberiye, taze otlar arasında en güçlü koku giderme etkisine sahipken, kurutulmuş otlar arasında en güçlü etkiyi kurutulmuş nane göstermiştir. Taze kekik, sarımsak uçucularının deodorizasyonunda en düşük etkiyi göstermiştir.

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Cite This Article

SİNİR, G. Ö., BARRINGER, S. (2021). DEODORIZATION OF GARLIC ODOR BY FRESH AND DRIED HERBS USING SIFT-MS. Gıda, Cilt: 46 - Sayı: 2, 358–366. https://ajindex.com/articles/115422

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