ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of freeze-drying, hot air, and vacuum far infrared-drying on caucas (Allium victorialis L.) flavor was studied. The GC and GC-MS characterization of volatiles from dried caucas powders revealed the main flavor components; disulfides and trisulfides, as well as the antithrombotic substances; vinyldithiins, remained in all products. Vi-nyldithiins were isolated and subsequently confirmed by IR, NMR and Mass Spectrometry. Rehydration of the dried powders increased measurable volatile compounds, which were produced enzymatically. Increased-storage time decreased measurable volatiles in freeze-dried and hot air-dried caucas powders while the volatile profile remained unchanged.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb07978.x
