Effect of ultrahigh pressure treatment on volatile compounds in garlic

Journal of Food Process Engineering

Volumn 34, Issue 6, 2011, Pages 1915-1930

  Ma, Yongkun ^a   Song, Dandan ^a   Wang, Zhengfu ^b   Jiang, Jiakui ^a   Jiang, Ting ^a   Cui, Fengjie ^a   Fan, Xiaobo ^a  

^a JIANGSU UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AFTER-TREATMENT; ALKYL SULFIDES; ALLIINASE; ODOR-ACTIVE COMPOUND; PEAK AREA; SOLID-PHASE MICROEXTRACTION; ULTRA-HIGH PRESSURE TREATMENT; VOLATILE COMPOUNDS;

FLAVOR COMPOUNDS; FRAGRANCES; ODOR REMOVAL;

VOLATILE ORGANIC COMPOUNDS;

EID: 82955246709     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00502.x     Document Type: Article

References (30)

1. BASAK, S., and, RAMASWAMY, H.S., 1996. Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methyl esterase. Food Res. Int. 29 (7), 601-607. (Pubitemid 27155962)
2. BLASZCZAK, W., MISHARINA, T.A., YURYEV, V.P., and, FORNAL, J., 2007. Effect of high pressure on binding aroma compounds by maize starches with different amylose content. Lebensm.-Wiss. Technol. 40 (10), 1841-1848. (Pubitemid 47058501)
3. BLOCK, E., 1992. The organosulfur chemistry of the genus Allium-implications for the organic chemistry of sulfur. Angew. Chem. Int. Edit. 31 (9), 1135-1178.
4. BUTZ, P., KOLLER, W.D., TAUSCHER, B., and, WOLF, S., 1994. Ultra-high pressure processing of onions: Chemical and sensory changes. Lebensm.-Wiss. Technol. 27 (5), 463-467.
5. BUTZ, P., FERNáNDEZ GARCíA, A., LINDAUER, R., DIETERICH, S., BOGNáR, A., and, TAUSCHER, B., 2003. Influence of ultra high pressure processing on fruit and vegetable products. J. Food Eng. 56 (2 and 3), 233-236. (Pubitemid 35384653)
6. CHANG, H.P., and, CHEN, Y.H., 2005. Differential effects of organosulfur compounds from garlic oil on nitric oxide and prostaglandin E2 in stimulated macrophages. Nutrition 21 (4), 530-536.
7. DELIZA, R., ROSENTHAL, A., ABADIO, F.B.D., SILVA, C.H.O., and, CASTILLO, C., 2005. Application of high pressure technology in the fruit juice processing: Benefits perceived by consumers. J. Food Eng. 67 (1 and 2), 241-246.
8. ELLMORE, G.S., and, FELDBERG, R.S., 1994. Alliin lyase location in bundle sheaths of the garlic clove (Allium sativum). Am. J. Bot. 81 (1), 89-94. (Pubitemid 2039315)
9. FRICKS, A.T., SOUZA, D.P.B., OESTREICHER, E.G., ANTUNES, O.A.C., GIRARDI, J.S., OLIVEIRA, D., and, DARIVA, C., 2006. Evaluation of radish (Raphanus sativus L.) peroxidase activity after high-pressure treatment with carbon dioxide. J. Supercrit. Fluid. 38 (3), 347-353. (Pubitemid 44550035)
10. GOMES, M.R.A., and, LEDWARD, D.A., 1996. Effect of high-pressure treatment on the activity of some polyphenoloxidases. Food Chem. 56 (1), 1-5.
11. HENDRICKX, M., LUDIKHUYZE, L., VAN DEN BROECK, I., and, WEEMAES, C., 1998. Effects of high pressure on enzymes related to food quality. Trends. Food Sci. Technol. 9 (5), 197-203. (Pubitemid 28434052)
12. JANSEN, H., MÜLLER, B., and, KNOBLOCH, K., 1989. Characterization of an alliin lyase preparation from garlic (Allium sativum). Planta Med. 55 (5), 434-439. (Pubitemid 19249812)
13. KNORR, D., HEINZ, V., and, BUCKOW, R., 2006. High pressure application for food biopolymers. Biochim. Biophys. Acta 1764, 619-631.
14. LABOISSIňRE, L.H.E.S., DELIZA, R., BARROS-MARCELLINI, A.M., ROSENTHAL, A., CAMARGO, L.M.A.Q., and, JUNQUEIRA, R.G., 2007. Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice. Innov. Food Sci. Emerg. Technol. 8 (4), 469-477. (Pubitemid 350089994)
15. LAMBERT, Y., DEMAZEAU, G., LARGETEAU, A., and, BOUVIER, J.-M., 1999. Changes in aromatic volatile composition of strawberry after high pressure treatment. Food Chem. 67 (1), 7-16. (Pubitemid 29313484)
16. LANCASTER, J.E., and, COLLIN, H.A., 1981. Presence of alliinase in isolated vacuoles and alkyl cysteine sulphoxides in the cytoplasm of bulbs of onion (Allium cepa). Plant Sci. Lett. 22, 169-176.
17. LANCASTER, J.E., and, KELLY, K.E., 1983. Quantitative analysis of the S-alk(en)-yl-L-cysteine sulphoxides in Onion (Allium cepa L.). J. Sci. Food Agric. 34 (11), 1229-1235.
18. LANZOTTI, V., 2006. The analysis of onion and garlic. J. Chromatogr. A 1112 (1 and 2), 3-22.
19. LIU, C.T., HSE, H., LII, C.K., CHEN, P.S., and, SHEEN, L.Y., 2005. Effects of garlic oil and diallyl trisulfide on glycemic control in diabetic rats. Eur. J. Pharmacol. 516 (2), 165-173. (Pubitemid 40799353)
20. NOCK, L.P., and, MAZELIS, M., 1986. The C-S lyases of higher plants: Preparation and properties of homogeneous alliin lyase from garlic (Allium sativum). Arch. Biochem. Biophys. 249, 27-33.
21. NORTHROP, D.B., 2002. Effects of high pressure on enzymatic activity. Biochim. Biophys. Acta 1595, 71-79. (Pubitemid 34442636)
22. REINECCIUS, G.A., and, REINECCIUS, T.A., 2002. Heteroatomic Aroma Compounds, pp. 74-90, American Chemical Society, Washington, DC.
23. RODRIGO, D., CORTéS, C., CLYNEN, E., SCHOOFS, L., LOEY, A.V., and, HENDRICKX, M., 2006. Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties. Food Res. Int. 39 (4), 440-448. (Pubitemid 43233729)
24. SHEN, C.X., 2001. Biogeneration and chemical properties of pure thiosulfinates and propanethial-S-oxide representative of allium spp. uni. Wisconsin-Madison, pp. 2-17.
25. SILA, D.N., SMOUT, C., SATARA, Y., TRUONG, V., LOEY, A.V., and, HENDRICKX, M., 2007. Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity. J. Food Eng. 78 (3), 755-764.
26. SOHN, K.H., LIM, J.K., KONG, U.Y., PARK, J., and, NOGUCHI, A., 1996. High pressure inactivation of alliinase and its effects on flavor of garlic. Korean J. Food Sci. Techcol. 28 (3), 593-599.
27. STOLL, A., and, SEEBECK, E., 1951. Chemical investigation on alliin, the specific principle of garlic. Adv. Enzymol. 11, 377-400.
28. SUMITANI, H., SUEKANE, S., NAKATANI, A., and, TATSUKA, K., 1994. Changes in composition of volatile compounds in high pressure treated peach. J Agric. Food Chem. 42, 785-790.
29. SUN, N., LEE, S., and, SONG, K.B., 2002. Effect of high-pressure treatment on the molecular properties of mushroom polyphenoloxidase. Lebensm.-Wiss. Technol. 35 (4), 315-318.
30. WANG, R., ZHOU, X., and, CHEN, Z.X., 2008. High pressure inactivation of lipoxygenase in soy milk and crude soybean extract. Food Chem. 106 (2), 603-611. (Pubitemid 47332873)