Volatile compounds generated from thermal interaction of 2,4-decadienal and the flavor precursors of garlic.
1994
Yu T.H. | Lee M.H. | Wu C.M. | Ho C.T.
Alliin and deoxyalliin, two important nonvolatile flavor precursors of garlic, were reacted with 2,4-decadienal in a model system to simulate the deep-oil fried condition of garlic. The volatile compounds generated in these model systems were analyzed by GC and GC-MS. They can be divided into three groups: those generated from the thermal degradation of alliin or deoxyalliin, those generated from the thermal degradation of 2,4-decadienal, and those generated from the interactions of 2,4-decadienal and alliin or deoxyalliin. Allyl alcohol was found to be the major volatile degradation product of alliin. Allyl sulfide, 1,2-dithiacyclopentane, allyl disulfide, allyl mercaptan and (allylthio)acetic acid were found to be the major volatile degradation products of deoxyalliin. Hexylthiophenes, 2-pentylpyridine, 2-pentylbenzaldehyde, and 5-formyl-2-pentylthiophene were found to be the major interaction products of 2,4-decadienal and alliin or deoxyalliin.
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