Volatile Flavor Compounds from Shallots

Wu, J. L.; Chou, Chi-Chi; Chen, M. H.; Wu, Chin-Sheng

doi:10.1111/j.1365-2621.1982.tb10133.x

Cited by 46 publications

(38 citation statements)

References 4 publications

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“… References: 1 ( 38 ); 2 ( 40 ); 3 ( 37 ); 4 ( 44 ); 5 ( 61 ); 6 ( 42 ); 7 ( 50 ); 8 ( 62 ); 9 ( 59 ); 10 ( 58 ); 11 ( 63 ); 12 ( 64 ) . GC Column used: 1 SE-52 on Chromosorb B; 2,3 HP-5MS capillary column; 4 DB-1 fused silica capillary column; 5 DB-5 fused silica column; 6 SCOT Carbowax 20M; 7,8 HP-1 fused silica capillary column; 9 DB-FFAP column; 10 SPB-5 column; 11 SPB-1 column; 12 TC-WAX capillary column .…”

Section: Brief Survey Of Organosulfides Rich Foodsmentioning

confidence: 99%

“…Shallot is an important Allium species commonly used in many Asian diets. High amounts of organosulfides have been reported in the distilled and solvent extracted oils of shallot ( 42 ). Data from our lab also shown that hydrodistilled oil from shallot originating from Vietnam contain high amounts of onion-type polysulfides ( 52 ).…”

Section: Brief Survey Of Organosulfides Rich Foodsmentioning

confidence: 99%

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Chemical and Biochemical Mechanisms Underlying the Cardioprotective Roles of Dietary Organopolysulfides

et al. 2015

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Foods that are rich in organosulfides are highly regarded for their broad range of functions in disease prevention and health promotion since ancient time yet modern scientific study, particularly clinical studies could not agree with traditional wisdom. One of the complexities is due to the labile nature of organosulfides, which are often transformed to different structures depending on the processing conditions. The recent evidence on polysulfides as H2S donors may open up a new avenue for establishing structure and health promotion activity relationship. To put this development into perspective, we carried out a review on the recent progress on the chemistry and biochemistry of organopolysulfides with emphasis on their cardioprotective property. First, we briefly surveyed the foods that are rich in polysulfides and their structural diversity. This is followed by in-depth discussion on the chemical transformations of polysulfides under various processing conditions. We further reviewed the potential action mechanisms of polysulfides in cardioprotection through: (a) hydrogen sulfide releasing activity; (b) radical scavenging activity; and (c) activity in enzyme inhibition and intervention of gene regulation pathways. Based on the literature trend, we can conclude that the emerging concept of organopolysulfides as naturally occurring H2S donors is intriguing and warrants further research to establish the structure and activity relationship of the organopolysulfides as H2S donors.

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Section: Brief Survey Of Organosulfides Rich Foodsmentioning

confidence: 99%

Section: Brief Survey Of Organosulfides Rich Foodsmentioning

confidence: 99%

Chemical and Biochemical Mechanisms Underlying the Cardioprotective Roles of Dietary Organopolysulfides

et al. 2015

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“…Menurut Wu et al (1982) komposisi senyawa volatil pada bawang merah yaitu propanethiols, methyl propyl disulfide, propyl trans-propenyl disulfide, methyl propyl trisulfide, propyl trans-propenyl trisulfide, 3,4-dimethylthiophene dan 2-n-octyl-5-methyl-2,3-dihydrofuran-3-one. Aroma yang khas pada bawang merah dipengaruhi juga oleh aktivitas enzim pada jaringan dan menurun seiring dengan penurunan aktivitas dari enzim tersebut (Downes et al, 2009).…”

Section: Proses Pengolahan Pasta Bawang Merahunclassified

“…Penurunan kadar VRS akibat adanya penguapan senyawa volatil yang merupakan komponen flavor pada bawang merah saat proses penumisan. Menurut Wu et al (1982) komposisi senyawa volatil pada bawang merah yaitu propanethiols, methyl propyl disulfide, propyl trans-propenyl disulfide, methyl propyl trisulfide, propyl trans-propenyl trisulfide, 3,4-dimethylthiophene dan 2-n-octyl-5-methyl-2,3-dihydrofuran-3-one. Grafik penurunan kadar VRS pasta bawang merah selama penyimpanan suhu 30, 40 dan 50 o C dapat dilihat pada Gambar 4.…”

Section: Perubahan Kadar Vrs Pasta Bawang Merahunclassified

PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUAN UMUR SIMPANNYA DALAM KEMASAN GELAS

Permatasari¹,

Yuliasih²,

Suryani³

2017

j.tek.ind.pert

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Shallot is a commodity that is widely used as ABSTRAKBawang merah merupakan komoditi yang banyak dimanfaatkan sebagai bumbu. Ketersediaan dan harga bawang merah yang tidak stabil menyebabkan perlu adanya pengolahan lebih lanjut. Salah satu alternatif olahan bawang merah adalah pasta bawang merah. Penelitian ini bertujuan untuk memperoleh formula pasta bawang merah yang memiliki aroma yang kuat dan melakukan penentuan umur simpan pasta bawang merah dalam kemasan gelas. Penelitian ini dilakukan dalam beberapa tahap yaitu persiapan dan karakterisasi bawang merah, proses pengolahan pasta bawang merah dan penentuan umur simpan pasta bawang merah dalam kemasan gelas dengan metode ESS (Extended Storage Studies). Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor yaitu rasio bawang merah dengan shortening dan konsentrasi emulsifier. Faktor rasio bawang merah dan shortening yaitu 2:1, 3:1, dan 4:1, dengan taraf konsentrasi emulsifier yaitu 2, 3 dan 4% untuk masing-masing rasio bawang merah dan shortening. Hasil analisis statistik menunjukkan bahwa rasio bawang merah dan shorteningmempengaruhi kadar FFA. Konsentrasi emulsifier dan interaksi antara konsentrasi emulsifier dan rasio bawang merah terhadap shortening mempengaruhi kadar VRS (volatile reducing substance) pasta bawang merah. Perlakuan pasta bawang merah terbaik adalah perlakuan rasio bawang merah dan shortening 3:1 dengan konsentrasi emulsifier 4%. Umur simpan pasta bawang dalam kemasan gelas adalah 10 hari pada suhu 30, 40 dan 50 o C. Selama penyimpanan terjadi peningkatan kadar FFA dan penurunan kadar VRS seiring dengan peningkatan suhu penyimpanan. Peningkatan kadar FFA disebabkan terjadinya hidrolisis lemak selama penyimpanan, sedangkan penurunan kadar VRS akibat adanya penguapan senyawa sulfur yang merupakan komponen flavor pada bawang merah saat proses penumisan.Kata kunci: pasta bawang merah, emulsifier, shortening, umur simpan PENDAHULUANBawang merah merupakan komoditi yang diperlukan baik sebagai bumbu masak maupun bahan obat-obatan (Djali dan Putri, 2013). Produksi bawang merah yang fluktuatif bergantung pada musim tanam bawang merah berdampak pada harga jual bawang merah yang tidak stabil.Ketersediaan bawang merah cenderung melimpah pada waktuwaktu tertentu (pada saat panen raya) sehingga *Penulis Korespodensi

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“…The volatile compounds of the individual ingredients in akara have been studied, i.e., cowpea flour (Fisher et af. 1979), onion (Wu et al 1982;Mazza 1980;Freeman and Whenham 1974;Boelens et al 1971), bell pepper (Wu et al 1986) and peanut oil (Ahmed and Young 1982), but no information is available about the volatile constituents of a combination of these ingredients subjected to frying. Volatile compounds monitored during frozen storage of a product could be a more objective, less expensive indicator of quality change than a sensory panel.…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF FROZEN STORAGE ON THE QUALITY OF AKARA, FRIED COWPEA (VIGNA UNGUICULATA) PASTE

McWatters

Hitchcock

Resurreccion

1991

Journal of Food Quality

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Akara, a fried food of West African origin, is made from whipped cowpea paste javored with fresh onion, fresh hot or bell pepper, and salt. Akara has potential for 1J.S. markets as a fully cooked, frozzn, reheatable product. Akara was stored at -18°C for 9 months and compared to freshly prepared akara in selected quality characteristics. Frozen, thawed akara had a higher moisture and lower crude fat content, required significantly less force to shear, and had a lighter, less intense color than freshly prepared product. Frozenlthuwedlreheated akara received lower sensory scores for color, moistness and javor than the fresh product. Analysis of headspace volatiles of freshly prepared akara and akara frozen 3 , 6 and 9 months resulted in fifteen peaks. Two peaks were significantly affected by frozen storage.

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Volatile Flavor Compounds from Shallots

Cited by 46 publications

References 4 publications

Chemical and Biochemical Mechanisms Underlying the Cardioprotective Roles of Dietary Organopolysulfides

Chemical and Biochemical Mechanisms Underlying the Cardioprotective Roles of Dietary Organopolysulfides

PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUAN UMUR SIMPANNYA DALAM KEMASAN GELAS

EFFECT OF FROZEN STORAGE ON THE QUALITY OF AKARA, FRIED COWPEA (VIGNA UNGUICULATA) PASTE

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