Deodorization of garlic odor by spearmint, peppermint, and chocolate mint leaves and rosmarinic acid

Castada, Hardy Z.; Mirondo, Rita; Sigurdson, Gregory T.; Giusti, M. Mónica; Barringer, Sheryl A.

doi:10.1016/j.lwt.2017.05.064

Cited by 18 publications

(8 citation statements)

References 29 publications

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“…Comparing the two varieties of raw apple, Fuji apple has a higher content of phenolic acids (1308 mg/kg, total sum of free, bound, and hydrolysable phenolic acids) than Pink Lady apple (908 mg/kg); however, the Fuji variety, with a higher phenolic acid content, produced less deodorization . Additionally, Castada and co‐workers compared the deodorizing effect of chocolate mint, spearmint, and peppermint, which have rosmarinic acid contents (principal phenolic acid in mint) of 4.16, 2.62, and 1.40 mg rosmarinic acid per gram of mint leaves, respectively . Although chocolate mint had significantly higher rosmarinic acid content, peppermint leaves constantly produced the highest deodorization of allyl methyl disulphide, diallyl disulphide, diallyl trisulphide, and allyl mercaptan, followed by spearmint leaves.…”

Section: Real‐time Monitoring Of Deodorization Of Garlic‐derived Orgamentioning

confidence: 86%

“…The mechanism of deodorization of garlic‐derived organosulphur compounds is only partially understood. The basis of most studies on the deodorization of garlic‐derived volatile compounds by food and food components, especially the more recent studies, can be traced back to the deodorization mechanisms proposed by Negishi and co‐workers . Negishi's group proposed three main deodorization mechanisms by food and food components: enzymatic deodorization, degradation reaction, and physical and chemical interaction.…”

Section: Organosulphur Chemistry and The Mechanism Of Deodorization: mentioning

confidence: 99%

“…Castada and co‐workers also observed a synergistic effect for the mixture of peppermint leaves and rosmarinic acid, leading to a much greater deodorization against garlic sulphur volatiles than peppermint or rosmarinic acid alone . Multiple factors could be involved in this heightened deodorization, which include the increased production of o ‐quinones from oxidizing the added rosmarinic acid by the mint enzymes.…”

Section: Real‐time Monitoring Of Deodorization Of Garlic‐derived Orgamentioning

confidence: 99%

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Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review

Castada

Barringer

2019

Flavour & Fragrance J

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This review summarizes the application of selected‐ion flow‐tube mass spectrometry (SIFT‐MS) to recent deodorization studies of garlic‐derived volatile organosulphur compounds. Briefly, organosulphur chemistry, proposed theories on deodorization mechanisms, and technical aspects of SIFT‐MS were revisited. The most effective deodorization treatments from various food and food components were identified, which include whole milk, parsley, spinach, mint, and apple; however, chlorophyll and whey protein did not provide effective deodorization. The extent of deodorization by each of the treatments varies according to the active components that are either able to bind, capture, oxidize, or reduce specific sulphur compounds, leading to deodorization. It was determined that certain varieties (cultivars) of food produce more effective deodorization than other varieties. In addition, the effectiveness of enzymes for deodorization could depend upon the rate of enzymatic activity, which catalyses the subsequent oxidation of phenolic compounds to initiate deodorization. Moreover, the high phenolic content of a food did not automatically correlate with greater deodorization, although the type of phenolic compound could be an important factor for providing effective deodorization. Finally, other challenges and considerations were suggested for further advancement of the research on deodorization of malodorous garlic breath using food and food components

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Section: Real‐time Monitoring Of Deodorization Of Garlic‐derived Orgamentioning

confidence: 86%

Section: Organosulphur Chemistry and The Mechanism Of Deodorization: mentioning

confidence: 99%

Section: Real‐time Monitoring Of Deodorization Of Garlic‐derived Orgamentioning

confidence: 99%

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Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review

Castada

Barringer

2019

Flavour & Fragrance J

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“…Unfortunately, not all persistent flavours in the mouth are favourable, and Professor Barringer's group has made detailed investigations of food and active components that are effective in deodorizing garlic breath. The effects of milk and milk components and various other food products (including apples, mint, and green tea) and food/natural extracts have been studied. They will not be covered further here, as they are comprehensively summarized in a separate review in this special issue.…”

Section: Current Applications Of Sift‐ms In Food Aroma Analysismentioning

confidence: 99%

“…The ability to track actual volatile release during and after chewing, however, provides more relevant data for understanding the sensory experience than headspace analysis -and the SIFT-MS technique is ideally suited to this. Like the strawberry study 21 and various other food products (including apples, mint, and green tea) and food/natural extracts [24][25][26] have been studied. They will not be covered further here, as they are comprehensively summarized in a separate review in this special issue.…”

Section: Flavour Analysis and Releasementioning

confidence: 99%

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Langford¹,

Padayachee²,

McEwan

et al. 2019

Flavour & Fragrance J

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Selected ion flow tube mass spectrometry (SIFT‐MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT‐MS flavour literature, its flexibility and utility are evident. SIFT‐MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT‐MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT‐MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT‐MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.

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Polyphenols in Herbal Extracts

Sentkowska¹,

Pyrzyńska²

2020

Plant Antioxidants and Health

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Deodorization of garlic odor by spearmint, peppermint, and chocolate mint leaves and rosmarinic acid

Cited by 18 publications

References 29 publications

Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review

Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Polyphenols in Herbal Extracts

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