Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effect of Frying on Raw Garlic Volatiles
2.2. Effect of Yogurt on Raw and Fried Garlic Volatiles
2.3. Effect of Fat Versus Protein on Raw and Fried Garlic Volatiles
2.4. Effect of Water and Protein on Raw and Fried Garlic Volatiles
2.5. Effect of Different Proteins on Raw and Fried Garlic Volatiles
2.6. Effect of Quantity of Butter Fat on Raw and Fried Garlic Volatiles
3. Materials and Methods
3.1. Garlic Sample Preparation
3.2. Treatment Preparation
3.3. Selected-Ion Flow-Tube Mass Spectrometry (SIFT-MS) Headspace Analysis
3.4. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
Appendix A
Volatiles | Garlic (Control) | Yogurt pH 4.4 | Yogurt pH 7 | Water pH 4.4 | Water pH 7 | Heated Yogurt pH 4.4 |
---|---|---|---|---|---|---|
1,3-dithiane | 4020 ± 1770 | 20.4 ± 6.6 | 154 ± 24 | 589 ± 30 | 524 ± 8 | 71.5 ± 8.5 |
2-ethylpyrazine | 29.9 ± 15.7 | 0.67 ± 0.10 | 1.49 ± 0.12 | 3.35 ± 0.13 | 3.81 ± 1.32 | 1.65 ± 0.15 |
2-methyl-2-butenal | 93 ± 37 | 2.36 ± 0.39 | 4.44 ± 0.48 | 7.85 ± 0.35 | 6.05 ± 0.91 | 3.04 ± 0.46 |
2-methylbenzaldehyde | 51.6 ± 25.1 | 4.2 ± 0.5 | 5.85 ± 1.10 | 2.29 ± 0.49 | 1.89 ± 0.23 | 5.62 ± 0.67 |
2-vinyl-4H-1,3-dithiin | 8.59 ± 3.22 | 3.18 ± 1.02 | 4.66 ± 1.02 | 2.38 ± 0.75 | 3.61 ± 0.87 | 5.42 ± 0.74 |
2,3-dimethylpyrazine | 38.8 ± 17.1 | 0.44 ± 0.06 | 3.91 ± 0.90 | 2.24 ± 0.09 | 2.55 ± 0.88 | 1.89 ± 0.34 |
2,5-dimethylthiophene | 401 ± 212 | 2.59 ± 0.54 | 14.6 ± 1.4 | 85.4 ± 9.84 | 78.4 ± 2.48 | 15.7 ± 3.5 |
Acetaldehyde | 10,400 ± 617 | 9210 ± 455 | 7390 ± 273 | 1720 ± 237 | 1190 ± 617 | 6722 ± 419 |
Allicin | 93.9 ± 39.9 | 3.66 ± 2.73 | 2.97 ± 0.61 | 35.8 ± 3.3 | 29.4 ± 1.6 | 9.58 ± 5.20 |
Allyl mercaptan | 110,000 ± 28,600 | 832 ± 324 | 25,400 ± 1950 | 4240 ± 915 | 5470 ± 1320 | 5621 ± 450 |
Allyl methyl disulfide | 20,100 ± 6150 | 23.2 ± 8.1 | 615 ± 159 | 3820 ± 236 | 3800 ± 335 | 262 ± 97 |
Allyl methyl sulfide | 965 ± 275 | 8.39 ± 0.34 | 79.9 ± 11.8 | 63.2 ± 4.8 | 63.8 ± 5.5 | 17.4 ± 3.8 |
Allyl methyl tetrasulfide | 9.34 ± 4.43 | 2.12 ± 0.30 | 1.7 ± 1.1 | 3.13 ± 0.51 | 2.77 ± 0.87 | 2.08 ± 0.18 |
Allyl methyl thiosulfinate | 50.8 ± 23.8 | 0.98 ± 0.69 | 1.06 ± 0.26 | 5.81 ± 1.54 | 4.86 ± 0.88 | 1.71 ± 0.55 |
Allyl methyl trisulfide | 35.3 ± 14.6 | 1.13 ± 0.15 | 2.00 ± 0.11 | 15.6 ± 0.4 | 13.5 ± 2.6 | 1.52 ± 0.20 |
Aniline | 9.38 ± 3.67 | 0.49 ± 0.09 | 1.04 ± 0.03 | 1.10 ± 0.26 | 1.51 ± 0.22 | 0.57 ± 0.05 |
Diallyl disulfide | 102,000 ± 56,900 | 28.3 ± 8.7 | 907 ± 251 | 20,300 ± 1350 | 18,700 ± 556 | 945 ± 73 |
Diallyl sulphide | 1720 ± 841 | 5.96 ± 2.40 | 76.7 ± 14.4 | 243 ± 27 | 189 ± 4 | 46.9 ± 6.4 |
Diallyl tetrasulfide | 13.3 ± 6.0 | 3.38 ± 0.11 | 3.63 ± 0.62 | 5.74 ± 1.76 | 6.29 ± 2.00 | 3.65 ± 0.61 |
Diallyl trisulfide | 981 ± 522 | 2.35 ± 0.79 | 9.55 ± 3.60 | 350 ± 18 | 323 ± 21 | 11.0 ± 1.5 |
Dimethyl disulphide | 487 ± 71 | 2.93 ± 0.92 | 50.4 ± 9.7 | 99.0 ± 10.6 | 98.7 ± 12.6 | 9.20 ± 2.97 |
Dimethyl sulfide | 2870 ± 1350 | 69.7 ± 4.2 | 109 ± 16 | 815 ± 49 | 560 ± 271 | 72.1 ± 5.4 |
Dimethyl thioether | 2990 ± 950 | 77.6 ± 7.4 | 109 ± 16 | 846 ± 122 | 567 ± 335 | 72.1 ± 5.4 |
Dimethyl thiosulfinate | 13.5 ± 6.8 | 1.00 ± 0.51 | 2.10 ± 0.93 | 1.16 ± 0.41 | 1.24 ± 0.23 | 0.87 ± 0.13 |
Dimethyl trisulfide | 10.6 ± 1.6 | 2.24 ± 0.53 | 2.56 ± 1.23 | 3.11 ± 0.43 | 3.20 ± 1.82 | 2.30 ± 0.21 |
Dipropyl sulfide | 7900 ± 2530 | 30.5 ± 4.4 | 440 ± 58 | 2220 ± 139 | 2060 ± 50 | 179.0 ± 13.0 |
Methyl mercaptan | 16,600 ± 1300 | 449 ± 172 | 6280 ± 394 | 1590 ± 262 | 1900 ± 243 | 1061 ± 2 |
Methyl propyl disulfide | 3410 ± 1130 | 4.92 ± 0.83 | 80.9 ± 22.1 | 588 ± 37 | 519 ± 28 | 37.6 ± 9.4 |
Pyridine | 20.8 ± 6.6 | 0.78 ± 0.11 | 2.30 ± 0.64 | 2.13 ± 0.20 | 3.13 ± 0.41 | 1.22 ± 0.27 |
Trimethylpyrazine | 958 ± 364 | 1.80 ± 0.33 | 23.7 ± 5.6 | 160 ± 18 | 147 ± 15 | 10.8 ± 3.08 |
Volatiles | Fried Garlic (Control) | Yogurt pH 4.4 | Yogurt pH 7 | Water pH 4.4 | Water pH 7 | Heated Yogurt pH 4.4 |
---|---|---|---|---|---|---|
1,3-dithiane | 119 ± 29 | 11.5 ± 5.6 | 572 ± 148 | 543 ± 60 | 430 ± 32 | 310 ± 103 |
2-ethylpyrazine | 31.2 ± 7.3 | 0.91 ± 0.42 | 27.4 ± 9.1 | 12.9 ± 1.8 | 10.0 ± 1.8 | 4.66 ± 1.96 |
2-methyl-2-butenal | 39.8 ± 10.4 | 4.66 ± 1.53 | 61.8 ± 15.6 | 34.0 ± 6.4 | 27.7 ± 3.8 | 13.6 ± 7.32 |
2-methylbenzaldehyde | 3.21 ± 0.78 | 3.77 ± 0.72 | 5.98 ± 1.14 | 2.89 ± 0.53 | 2.15 ± 0.35 | 5.97 ± 1.15 |
2-vinyl-4H-1,3-dithiin | 19.9 ± 4.1 | 2.23 ± 0.22 | 18.4 ± 8.2 | 11.5 ± 0.6 | 10.3 ± 0.9 | 5.55 ± 1.39 |
2,3-dimethylpyrazine | 32.2 ± 9.1 | 0.71 ± 0.13 | 20.1 ± 6.9 | 9.07 ± 1.01 | 7.06 ± 1.24 | 3.48 ± 1.93 |
2,5-dimethylthiophene | 19.1 ± 5.2 | 2.56 ± 0.82 | 35.8 ± 8.4 | 48.0 ± 4.2 | 39.1 ± 1.4 | 15.1 ± 5.6 |
Acetaldehyde | 7490 ± 356 | 11,500 ± 1290 | 7300 ± 1780 | 1330 ± 113 | 1140 ± 68 | 10,700 ± 917 |
Allicin | 6.65 ± 1.75 | 0.93 ± 0.16 | 10.5 ± 4.3 | 9.07 ± 1.13 | 7.43 ± 0.58 | 2.37 ± 0.85 |
Allyl mercaptan | 654 ± 56 | 93.4 ± 44.5 | 1290 ± 647 | 809 ± 153 | 595 ± 76 | 350 ± 141 |
Allyl methyl disulfide | 142 ± 34 | 13.1 ± 6.8 | 615 ± 222 | 749 ± 102 | 575 ± 39 | 586 ± 126 |
Allyl methyl sulfide | 383 ± 60 | 103 ± 60 | 4950 ± 1120 | 3950 ± 663 | 3070 ± 197 | 1990 ± 838 |
Allyl methyl tetrasulfide | 2.43 ± 0.97 | 1.14 ± 0.44 | 3.86 ± 0.75 | 5.02 ± 1.83 | 4.08 ± 1.16 | 1.89 ± 0.73 |
Allyl methyl thiosulfinate | 19.1 ± 4.3 | 1.23 ± 0.28 | 20.1 ± 5.5 | 14.9 ± 0.7 | 11.3 ± 1.7 | 8.50 ± 3.67 |
Allyl methyl trisulfide | 30.1 ± 7.1 | 1.56 ± 0.08 | 36.9 ± 9.4 | 66.5 ± 2.3 | 57.0 ± 2.0 | 50.1 ± 12.3 |
Aniline | 17.0 ± 4.4 | 0.72 ± 0.31 | 22.0 ± 7.9 | 8.24 ± 1.22 | 5.97 ± 0.60 | 1.97 ± 0.84 |
Diallyl disulfide | 95.1 ± 26.3 | 4.96 ± 2.36 | 164 ± 42 | 297 ± 28 | 252 ± 14 | 114 ± 36 |
Diallyl sulphide | 187 ± 40 | 31.0 ± 18.5 | 1500 ± 356 | 1970 ± 127 | 1620 ± 140 | 610 ± 211 |
Diallyl tetrasulfide | 2.48 ± 0.68 | 1.35 ± 0.43 | 2.48 ± 0.61 | 3.25 ± 0.72 | 2.82 ± 0.49 | 1.84 ± 0.16 |
Diallyl trisulfide | 47.7 ± 12.6 | 3.21 ± 0.14 | 36.0 ± 8.55 | 102 ± 32 | 83.1 ± 2.7 | 26.9 ± 9.3 |
Dimethyl disulphide | 91.0 ± 20.3 | 13.0 ± 7.2 | 690 ± 179 | 560 ± 153 | 407 ± 26 | 550 ± 219 |
Dimethyl sulfide | 524 ± 57 | 190 ± 78 | 1970 ± 243 | 1280 ± 230 | 1040 ± 61 | 259 ± 122 |
Dimethyl thioether | 655 ± 76 | 223 ± 95 | 2320 ± 296 | 1630 ± 359 | 1360 ± 88 | 300 ± 140 |
Dimethyl thiosulfinate | 21.4 ± 4.5 | 1.06 ± 0.32 | 16.4 ± 6.6 | 6.95 ± 2.32 | 5.23 ± 0.11 | 1.86 ± 0.82 |
Dimethyl trisulfide | 25.6 ± 5.7 | 4.06 ± 1.20 | 73.1 ± 17.1 | 94.2 ± 18.9 | 69.7 ± 5.9 | 121 ± 38 |
Dipropyl sulfide | 209 ± 40 | 34.1 ± 7.5 | 1180 ± 292 | 1470 ± 101 | 1180 ± 101 | 406 ± 150 |
Methyl mercaptan | 539 ± 54 | 207 ± 87 | 2240 ± 1170 | 1080 ± 420 | 722 ± 119 | 523 ± 161 |
Methyl propyl disulfide | 41.6 ± 10.3 | 3.41 ± 1.34 | 106 ± 32 | 119 ± 17 | 92.2 ± 6.9 | 83.8 ± 26.5 |
Pyridine | 12.9 ± 2.91 | 1.38 ± 0.19 | 11.0 ± 3.9 | 4.42 ± 0.77 | 3.46 ± 0.36 | 2.05 ± 0.60 |
Trimethylpyrazine | 14.2 ± 4.77 | 1.51 ± 0.42 | 35.3 ± 9.66 | 40.3 ± 5.27 | 30.9 ± 2.2 | 24.6 ± 9.54 |
Volatiles | Raw Garlic (Control) | Whey Protein Isolate | Whey Protein Concentrate | Calcium Caseinate | Micellar Casein | Milk Protein Isolate | Milk Protein Concentrate |
---|---|---|---|---|---|---|---|
1,3-dithiane | 5230 ± 441 | 371 ± 40 | 297 ± 48 | 560 ± 42 | 824 ± 70 | 808 ± 113 | 617 ± 118 |
2-ethylpyrazine | 20.4 ± 2.1 | 5.67 ± 1.07 | 4.48 ± 1.04 | 5.18 ± 1.72 | 4.10 ± 0.93 | 4.88 ± 1.44 | 5.23 ± 1.69 |
2-methyl-2-butenal | 73 ± 4 | 6.80 ± 0.95 | 7.86 ± 1.62 | 8.78 ± 1.62 | 17.1 ± 5.6 | 16.9 ± 0.3 | 11.9 ± 4.4 |
2-methylbenzaldehyde | 70.2 ± 6.7 | 3.29 ± 0.34 | 2.55 ± 0.72 | 3.04 ± 0.99 | 4.07 ± 0.78 | 3.84 ± 1.28 | 3.36 ± 0.48 |
2-vinyl-4H-1,3-dithiin | 8.06 ± 2.07 | 2.36 ± 0.85 | 3.74 ± 0.66 | 3.65 ± 0.66 | 2.79 ± 0.94 | 2.82 ± 0.97 | 3.02 ± 0.57 |
2,3-dimethylpyrazine | 25.6 ± 1.3 | 8.05 ± 1.26 | 4.24 ± 0.49 | 3.46 ± 1.15 | 2.74 ± 0.62 | 3.26 ± 0.96 | 3.49 ± 1.13 |
2,5-dimethylthiophene | 227 ± 18 | 48.7 ± 5.4 | 32.8 ± 5.5 | 70.9 ± 7.8 | 99.9 ± 10.3 | 99.3 ± 17.2 | 74.5 ± 20.7 |
Acetaldehyde | 11,000 ± 1050 | 2630 ± 442 | 4690 ± 260 | 2370 ± 349 | 3670 ± 1060 | 3610 ± 367 | 3320 ± 624 |
Allicin | 28.7 ± 1.4 | 15.2 ± 1.3 | 24.8 ± 7.5 | 19.3 ± 3.3 | 21.3 ± 4.8 | 31.0 ± 10.4 | 30.1 ± 10.6 |
Allyl mercaptan | 154,000 ± 9560 | 17,500 ± 1920 | 10,300 ± 794 | 7690 ± 2140 | 6310 ± 456 | 6170 ± 3460 | 6680 ± 1290 |
Allyl methyl disulfide | 6830 ± 378 | 2600 ± 150 | 2950 ± 516 | 4740 ± 130 | 7380 ± 295 | 7550 ± 369 | 5580 ± 966 |
Allyl methyl sulfide | 1040 ± 86 | 87.1 ± 8.5 | 80.3 ± 13.1 | 135 ± 7 | 167 ± 3 | 207 ± 9 | 173 ± 14 |
Allyl methyl tetrasulfide | 6.08 ± 2.10 | 1.96 ± 1.47 | 1.48 ± 0.77 | 2.46 ± 0.20 | 2.40 ± 1.32 | 3.39 ± 0.33 | 2.72 ± 0.69 |
Allyl methyl thiosulfinate | 55.3 ± 3.9 | 4.20 ± 1.08 | 3.68 ± 0.27 | 4.97 ± 1.03 | 5.13 ± 0.76 | 5.03 ± 0.50 | 4.92 ± 0.18 |
Allyl methyl trisulfide | 21.5 ± 1.6 | 6.47 ± 1.83 | 8.27 ± 1.10 | 13.5 ± 3.6 | 22.9 ± 1.6 | 20.5 ± 3.4 | 18.2 ± 4.36 |
Aniline | 21.8 ± 0.4 | 1.40 ± 0.20 | 1.46 ± 0.14 | 1.92 ± 0.64 | 3.01 ± 0.91 | 2.35 ± 0.45 | 2.19 ± 0.22 |
Diallyl disulfide | 69,100 ± 3100 | 11,200 ± 1090 | 6710 ± 1300 | 17,000 ± 2100 | 24,200 ± 3340 | 22,600 ± 4250 | 17,000 ± 4510 |
Diallyl sulphide | 3080 ± 253 | 188 ± 13 | 126 ± 17 | 386 ± 31 | 423 ± 35 | 509 ± 62 | 381 ± 76 |
Diallyl tetrasulfide | 10.5 ± 1.6 | 3.82 ± 1.88 | 4.05 ± 1.09 | 4.67 ± 1.91 | 7.78 ± 0.30 | 5.89 ± 2.68 | 5.98 ± 0.90 |
Diallyl trisulfide | 566 ± 57 | 187 ± 14.5 | 102 ± 26 | 277 ± 48 | 389 ± 63 | 382 ± 105 | 302 ± 86 |
Dimethyl disulphide | 174 ± 5 | 73 ± 3.23 | 141 ± 15 | 159 ± 16 | 263 ± 11 | 309 ± 13 | 216 ± 23 |
Dimethyl sulfide | 1980 ± 68 | 468 ± 46.2 | 309 ± 55 | 707 ± 66 | 984 ± 116 | 938 ± 135 | 718 ± 161 |
Dimethyl thioether | 2070 ± 123 | 575 ± 58.8 | 377 ± 70 | 913 ± 89 | 1270 ± 153 | 1210 ± 179 | 924 ± 211 |
Dimethyl thiosulfinate | 12.0 ± 1.1 | 1.16 ± 0.48 | 0.50 ± 0.18 | 1.19 ± 0.29 | 1.02 ± 0.20 | 0.99 ± 0.36 | 0.76 ± 0.18 |
Dimethyl trisulfide | 5.53 ± 0.65 | 2.71 ± 0.36 | 3.78 ± 0.73 | 3.83 ± 1.33 | 4.75 ± 0.44 | 4.83 ± 0.95 | 5.89 ± 1.10 |
Dipropyl sulfide | 4480 ± 303 | 1560 ± 165 | 884 ± 178 | 1850 ± 200 | 2540 ± 322 | 2610 ± 414 | 1960 ± 439 |
Methyl mercaptan | 15,300 ± 1330 | 4370 ± 277 | 3980 ± 170 | 3150 ± 401 | 3080 ± 84 | 2850 ± 1130 | 2970 ± 409 |
Methyl propyl disulfide | 1130 ± 51 | 331 ± 10 | 373 ± 57 | 637 ± 21 | 1020 ± 43 | 1020 ± 110 | 735 ± 158 |
Pyridine | 35.8 ± 3.8 | 3.64 ± 0.57 | 2.65 ± 0.38 | 2.88 ± 0.52 | 2.49 ± 0.54 | 3.29 ± 0.14 | 2.70 ± 0.80 |
Trimethylpyrazine | 343 ± 11 | 96.6 ± 7.52 | 109 ± 23 | 171 ± 3 | 268 ± 10 | 283 ± 15 | 202 ± 25 |
Volatiles | Fried Garlic (Control) | Whey Protein Isolate | Whey Protein Concentrate | Calcium Caseinate | Micellar Casein | Milk Protein Isolate | Milk Protein Concentrate |
---|---|---|---|---|---|---|---|
1,3-dithiane | 68.2 ± 12.6 | 37.7 ± 5.9 | 36.5 ± 8.8 | 24.8 ± 2.88 | 17 ± 9.85 | 12.5 ± 4.7 | 10.4 ± 4.2 |
2-ethylpyrazine | 2.60 ± 0.62 | 0.89 ± 0.11 | 0.93 ± 0.14 | 0.79 ± 0.28 | 0.74 ± 0.17 | 0.50 ± 0.34 | 0.38 ± 0.13 |
2-methyl-2-butenal | 38.2 ± 8.35 | 1.92 ± 0.58 | 1.95 ± 0.64 | 1.86 ± 0.52 | 1.66 ± 0.64 | 1.94 ± 0.81 | 1.06 ± 0.45 |
2-methylbenzaldehyde | 1.37 ± 0.46 | 0.52 ± 0.11 | 0.80 ± 0.11 | 0.72 ± 0.25 | 0.58 ± 0.11 | 0.43 ± 0.28 | 0.59 ± 0.23 |
2-vinyl-4H-1,3-dithiin | 15.9 ± 1.10 | 7.94 ± 1.84 | 5.51 ± 0.27 | 6.6 ± 1.05 | 3.62 ± 0.77 | 4.21 ± 0.31 | 3.65 ± 0.30 |
2,3-dimethylpyrazine | 1.72 ± 0.40 | 0.74 ± 0.07 | 0.61 ± 0.09 | 0.51 ± 0.18 | 0.49 ± 0.12 | 0.34 ± 0.24 | 0.38 ± 0.25 |
2,5-dimethylthiophene | 17.0 ± 3.45 | 9.32 ± 0.50 | 9.22 ± 1.81 | 7.72 ± 0.5 | 4.56 ± 0.46 | 3.86 ± 0.61 | 3.94 ± 1.10 |
Acetaldehyde | 3340 ± 748 | 110 ± 5 | 87.2 ± 2.7 | 121 ± 15.1 | 39.3 ± 11.4 | 50.3 ± 7.5 | 37.9 ± 7.4 |
Allicin | 5.62 ± 2.79 | 1.53 ± 0.16 | 1.61 ± 1.02 | 1.74 ± 0.47 | 0.89 ± 0.3 | 1.48 ± 0.22 | 0.94 ± 0.38 |
Allyl mercaptan | 46.6 ± 3.30 | 12.4 ± 2.0 | 9.88 ± 2.58 | 14.9 ± 0.7 | 13.4 ± 6.5 | 6.35 ± 0.22 | 5.90 ± 1.17 |
Allyl methyl disulfide | 83.6 ± 15.4 | 44.6 ± 11.4 | 37.3 ± 9.4 | 27 ± 5 | 19.3 ± 10.1 | 14.8 ± 6.4 | 11.9 ± 5.1 |
Allyl methyl sulfide | 38.7 ± 6.53 | 7.81 ± 1.75 | 14.5 ± 8.6 | 6.57 ± 0.53 | 17.2 ± 18.1 | 4.99 ± 3.93 | 4.29 ± 2.26 |
Allyl methyl tetrasulfide | 2.40 ± 1.12 | 1.79 ± 0.27 | 1.97 ± 1.06 | 1.81 ± 0.50 | 1.34 ± 0.40 | 1.27 ± 0.12 | 1.45 ± 0.40 |
Allyl methyl thiosulfinate | 7.72 ± 3.24 | 2.53 ± 0.71 | 1.88 ± 0.35 | 1.97 ± 0.43 | 1.03 ± 0.44 | 1.17 ± 0.19 | 1.03 ± 0.22 |
Allyl methyl trisulfide | 21.2 ± 5.05 | 19.3 ± 4.1 | 18.0 ± 2.3 | 20.4 ± 1.8 | 8.13 ± 1.29 | 8.68 ± 1.33 | 8.90 ± 2.70 |
Aniline | 1.78 ± 0.13 | 0.33 ± 0.08 | 0.28 ± 0.10 | 0.44 ± 0.18 | 0.36 ± 0.26 | 0.25 ± 0.17 | 0.33 ± 0.07 |
Diallyl disulfide | 184 ± 7 | 151 ± 6.5 | 131 ± 29 | 119 ± 13 | 61.5 ± 8.8 | 63.4 ± 9.6 | 61.1 ± 4.1 |
Diallyl sulphide | 48.1 ± 7.94 | 25.5 ± 3.4 | 29.1 ± 7.6 | 15.6 ± 1.35 | 13.5 ± 7.9 | 9.87 ± 6.34 | 5.15 ± 1.02 |
Diallyl tetrasulfide | 2.80 ± 0.55 | 2.23 ± 0.16 | 2.06 ± 0.53 | 3.01 ± 1.00 | 1.88 ± 0.82 | 1.77 ± 1.15 | 2.20 ± 0.60 |
Diallyl trisulfide | 56.5 ± 24.7 | 46.5 ± 7.2 | 48.5 ± 10.5 | 62 ± 3 | 28.7 ± 3.7 | 38.2 ± 10.3 | 32.1 ± 4.9 |
Dimethyl disulphide | 14.7 ± 3.8 | 22.5 ± 1.4 | 5.79 ± 2.58 | 3.38 ± 0.90 | 5.30 ± 5.82 | 1.87 ± 0.66 | 2.45 ± 1.89 |
Dimethyl sulfide | 273 ± 82 | 21.1 ± 1.3 | 25.4 ± 4.3 | 22.1 ± 10.7 | 10.9 ± 4.3 | 9.78 ± 1.44 | 8.75 ± 4.17 |
Dimethyl thioether | 338 ± 107 | 22.4 ± 3.2 | 25.4 ± 4.3 | 25.1 ± 15.8 | 11.1 ± 4.0 | 10.3 ± 0.6 | 8.75 ± 4.17 |
Dimethyl thiosulfinate | 2.62 ± 0.81 | 0.60 ± 0.26 | 0.67 ± 0.11 | 0.74 ± 0.17 | 0.97 ± 0.43 | 0.83 ± 0.14 | 0.71 ± 0.28 |
Dimethyl trisulfide | 12.4 ± 0.5 | 8.09 ± 3.51 | 7.94 ± 1.83 | 6.73 ± 0.31 | 4.94 ± 3.08 | 3.75 ± 1.33 | 3.89 ± 2.03 |
Dipropyl sulfide | 110 ± 6 | 69.6 ± 3.9 | 74.1 ± 6.36 | 66.3 ± 6.99 | 38.1 ± 6.0 | 44.5 ± 5.3 | 37.8 ± 5.06 |
Methyl mercaptan | 17.7 ± 4.4 | 6.61 ± 0.81 | 1.70 ± 0.69 | 12.9 ± 1.04 | 15.4 ± 7.7 | 2.73 ± 0.63 | 2.79 ± 0.01 |
Methyl propyl disulfide | 11.7 ± 2.2 | 6.19 ± 1.52 | 7.09 ± 1.75 | 5.51 ± 0.60 | 3.36 ± 2.11 | 2.75 ± 1.02 | 2.06 ± 0.56 |
Pyridine | 1.66 ± 0.10 | 0.63 ± 0.22 | 0.29 ± 0.10 | 0.54 ± 0.13 | 0.32 ± 0.17 | 0.46 ± 0.02 | 0.45 ± 0.10 |
Trimethylpyrazine | 3.60 ± 0.51 | 2.32 ± 0.38 | 1.90 ± 0.14 | 1.60 ± 0.13 | 1.20 ± 0.67 | 0.96 ± 0.33 | 0.71 ± 0.06 |
Volatiles | Raw Garlic (Control) | 3% Fat | 10% Fat | 20% Fat | 40% Fat | 80% Fat |
---|---|---|---|---|---|---|
1,3-dithiane | 5230 ± 441 | 101 ± 40 | 83.7 ± 17.5 | 102 ± 37 | 107 ± 15 | 11.8 ± 3.4 |
2-ethylpyrazine | 20.4 ± 2.1 | 2.10 ± 0.57 | 2.10 ± 0.23 | 2.41 ± 0.45 | 1.87 ± 0.23 | 1.01 ± 0.12 |
2-methyl-2-butenal | 73 ± 4 | 2.11 ± 0.20 | 3.26 ± 0.45 | 4.17 ± 0.33 | 3.52 ± 0.58 | 2.91 ± 0.37 |
2-methylbenzaldehyde | 70.2 ± 6.7 | 1.38 ± 0.33 | 1.91 ± 0.79 | 2.52 ± 0.99 | 2.31 ± 0.50 | 1.36 ± 0.13 |
2-vinyl-4H-1,3-dithiin | 8.06 ± 2.07 | 8.74 ± 0.59 | 8.43 ± 1.13 | 8.27 ± 2.44 | 5.12 ± 0.75 | 3.46 ± 0.56 |
2,3-dimethylpyrazine | 25.6 ± 1.3 | 3.36 ± 1.00 | 2.34 ± 0.24 | 2.73 ± 0.60 | 2.07 ± 0.97 | 0.73 ± 0.01 |
2,5-dimethylthiophene | 227 ± 18 | 25.2 ± 1.8 | 12.4 ± 0.6 | 9.03 ± 3.50 | 5.29 ± 0.70 | 1.96 ± 0.16 |
Acetaldehyde | 11,000 ± 1050 | 1640 ± 270 | 2360 ± 307 | 3520 ± 544 | 3680 ± 716 | 3500 ± 544 |
Allicin | 28.7 ± 1.4 | 26.1 ± 5.1 | 24.1 ± 1.2 | 20.1 ± 2.9 | 12.5 ± 3.1 | 6.40 ± 1.34 |
Allyl mercaptan | 154,000 ± 9560 | 9730 ± 1100 | 11,000 ± 1080 | 11,000 ± 3690 | 8820 ± 2210 | 2280 ± 247 |
Allyl methyl disulfide | 6830 ± 378 | 968 ± 579 | 404 ± 49 | 291 ± 63 | 137 ± 32 | 14.9 ± 2.8 |
Allyl methyl sulfide | 1040 ± 86 | 55.1 ± 10.8 | 53.7 ± 9.7 | 60.8 ± 23.1 | 45.5 ± 15.2 | 10.5 ± 0.2 |
Allyl methyl tetrasulfide | 6.08 ± 2.10 | 1.24 ± 0.49 | 1.33 ± 0.81 | 1.28 ± 0.32 | 0.87 ± 0.35 | 0.92 ± 0.53 |
Allyl methyl thiosulfinate | 55.3 ± 3.9 | 20.9 ± 1.4 | 12.9 ± 0.9 | 15.0 ± 2.33 | 14.5 ± 2.5 | 8.52 ± 0.75 |
Allyl methyl trisulfide | 21.5 ± 1.6 | 1.70 ± 0.22 | 1.25 ± 0.76 | 1.16 ± 0.18 | 1.14 ± 0.57 | 1.00 ± 0.46 |
Aniline | 21.8 ± 0.4 | 0.95 ± 0.17 | 1.21 ± 0.20 | 2.69 ± 1.49 | 2.17 ± 0.76 | 1.97 ± 0.62 |
Diallyl disulfide | 69,100 ± 3100 | 964 ± 735 | 322 ± 5 | 213 ± 65 | 119 ± 24 | 19.5 ± 2.3 |
Diallyl sulphide | 3080 ± 253 | 45.2 ± 23.6 | 24.0 ± 3.2 | 27.3 ± 7.7 | 38.4 ± 7.6 | 7.33 ± 1.58 |
Diallyl tetrasulfide | 10.5 ± 1.6 | 2.92 ± 1.11 | 3.74 ± 0.14 | 3.05 ± 0.38 | 4.06 ± 2.29 | 1.58 ± 0.41 |
Diallyl trisulfide | 566 ± 57 | 12.8 ± 8.1 | 6.13 ± 0.97 | 3.41 ± 1.69 | 3.49 ± 0.11 | 1.78 ± 0.09 |
Dimethyl disulphide | 174 ± 5 | 96.6 ± 29.9 | 69.2 ± 11.7 | 65.9 ± 14.7 | 31.2 ± 8.6 | 2.93 ± 1.00 |
Dimethyl sulfide | 1980 ± 68 | 79.6 ± 28.0 | 59.6 ± 4.7 | 68.7 ± 7.4 | 49.2 ± 6.3 | 24.5 ± 1.4 |
Dimethyl thioether | 2070 ± 123 | 91.2 ± 38.5 | 72.1 ± 6.4 | 85.9 ± 10.9 | 54.4 ± 15.0 | 24.5 ± 1.4 |
Dimethyl thiosulfinate | 12 ± 1 | 0.79 ± 0.45 | 1.22 ± 0.38 | 1.14 ± 0.21 | 0.93 ± 0.16 | 0.65 ± 0.25 |
Dimethyl trisulfide | 5.53 ± 0.65 | 1.60 ± 0.34 | 2.15 ± 0.46 | 1.65 ± 1.11 | 1.58 ± 0.19 | 1.41 ± 0.30 |
Dipropyl sulfide | 4480 ± 303 | 278 ± 152 | 148 ± 11 | 132 ± 33 | 112 ± 20 | 74 ± 13 |
Methyl mercaptan | 15,300 ± 1330 | 4540 ± 1100 | 6360 ± 1120 | 7530 ± 1890 | 7920 ± 1350 | 2410 ± 239 |
Methyl propyl disulfide | 1130 ± 51 | 114 ± 67 | 49.9 ± 5.2 | 41.3 ± 9.2 | 19.5 ± 5.1 | 2.69 ± 0.39 |
Pyridine | 35.8 ± 3.8 | 1.86 ± 0.36 | 2.56 ± 0.19 | 3.27 ± 0.89 | 2.13 ± 0.45 | 0.97 ± 0.44 |
Trimethylpyrazine | 343 ± 11 | 35.3 ± 19.6 | 16.5 ± 2.8 | 12.1 ± 3.3 | 6.12 ± 1.04 | 1.19 ± 0.15 |
Volatiles | Fried Garlic (Control) | 3% Fat | 10% Fat | 20% Fat | 40% Fat | 80% Fat |
---|---|---|---|---|---|---|
1,3-dithiane | 115 ± 25 | 14.0 ± 1.8 | 8.16 ± 4.57 | 3.50 ± 0.27 | 2.53 ± 0.50 | 0.87 ± 0.39 |
2-ethylpyrazine | 2.08 ± 1.32 | 0.68 ± 0.07 | 0.76 ± 0.64 | 0.45 ± 0.41 | 0.45 ± 0.29 | 0.48 ± 0.05 |
2-methyl-2-butenal | 50.2 ± 13.0 | 6.88 ± 1.62 | 5.21 ± 1.27 | 3.76 ± 0.30 | 3.74 ± 0.77 | 2.03 ± 0.24 |
2-methylbenzaldehyde | 1.82 ± 0.53 | 0.40 ± 0.22 | 0.43 ± 0.35 | 0.87 ± 0.37 | 0.63 ± 0.16 | 0.42 ± 0.24 |
2-vinyl-4H-1,3-dithiin | 29.2 ± 6.7 | 3.25 ± 1.07 | 1.52 ± 0.11 | 1.44 ± 0.55 | 1.12 ± 0.45 | 1.71 ± 0.44 |
2,3-dimethylpyrazine | 1.34 ± 0.79 | 0.76 ± 0.36 | 0.59 ± 0.56 | 0.41 ± 0.43 | 0.28 ± 0.17 | 0.34 ± 0.03 |
2,5-dimethylthiophene | 26.8 ± 4.7 | 3.57 ± 0.97 | 2.04 ± 0.67 | 1.45 ± 0.08 | 1.98 ± 0.40 | 1.50 ± 0.61 |
Acetaldehyde | 2540 ± 600 | 218 ± 42 | 272 ± 7 | 311 ± 21 | 330 ± 29 | 261 ± 7 |
Allicin | 15.7 ± 9.1 | 8.48 ± 5.03 | 2.08 ± 1.18 | 0.97 ± 0.39 | 0.80 ± 0.12 | 0.62 ± 0.35 |
Allyl mercaptan | 80.7 ± 9.5 | 43.7 ± 6.8 | 20.3 ± 2.7 | 16.7 ± 3.5 | 17.0 ± 3.2 | 11.3 ± 1.1 |
Allyl methyl disulfide | 266 ± 39 | 26.6 ± 9.0 | 10.2 ± 4.4 | 3.59 ± 0.28 | 2.99 ± 0.23 | 1.00 ± 0.24 |
Allyl methyl sulfide | 104 ± 8 | 30.6 ± 3.3 | 14.0 ± 6.7 | 8.63 ± 0.93 | 7.50 ± 1.60 | 7.42 ± 0.70 |
Allyl methyl tetrasulfide | 2.42 ± 1.25 | 1.05 ± 0.30 | 0.89 ± 0.30 | 0.76 ± 0.25 | 0.49 ± 0.11 | 0.64 ± 0.21 |
Allyl methyl thiosulfinate | 27.0 ± 5.1 | 8.94 ± 3.77 | 6.56 ± 0.23 | 6.39 ± 0.76 | 3.49 ± 0.63 | 3.36 ± 1.30 |
Allyl methyl trisulfide | 43.5 ± 11.4 | 3.77 ± 1.43 | 2.00 ± 0.47 | 1.44 ± 0.56 | 1.02 ± 0.33 | 0.40 ± 0.09 |
Aniline | 2.38 ± 0.63 | 1.03 ± 0.35 | 0.67 ± 0.09 | 0.52 ± 0.10 | 0.48 ± 0.10 | 0.63 ± 0.10 |
Diallyl disulfide | 355 ± 61 | 20.3 ± 5.53 | 6.23 ± 1.40 | 3.42 ± 0.40 | 1.58 ± 0.48 | 0.82 ± 0.30 |
Diallyl sulphide | 68.1 ± 10.5 | 12.3 ± 2.1 | 5.14 ± 2.59 | 3.21 ± 0.55 | 1.99 ± 0.22 | 1.54 ± 0.45 |
Diallyl tetrasulfide | 2.60 ± 0.34 | 1.84 ± 0.84 | 2.35 ± 1.75 | 1.12 ± 0.68 | 1.18 ± 0.11 | 1.52 ± 0.40 |
Diallyl trisulfide | 81.5 ± 19.9 | 8.18 ± 4.25 | 2.34 ± 1.62 | 1.02 ± 0.41 | 0.90 ± 0.20 | 1.08 ± 0.12 |
Dimethyl disulphide | 56.5 ± 6.9 | 14.9 ± 0.2 | 5.87 ± 2.34 | 2.96 ± 0.89 | 2.12 ± 0.40 | 1.00 ± 0.17 |
Dimethyl sulfide | 281 ± 46 | 122 ± 26 | 73.0 ± 26.3 | 50.5 ± 17.5 | 48.1 ± 5.8 | 28.8 ± 2.1 |
Dimethyl thioether | 355 ± 50 | 151 ± 31 | 88.4 ± 33.6 | 56.2 ± 12.7 | 56.5 ± 4.1 | 31.5 ± 1.0 |
Dimethyl thiosulfinate | 4.71 ± 0.77 | 0.94 ± 0.24 | 0.56 ± 0.22 | 0.78 ± 0.28 | 0.56 ± 0.20 | 0.70 ± 0.18 |
Dimethyl trisulfide | 42.9 ± 16.3 | 6.75 ± 1.00 | 3.46 ± 2.21 | 2.67 ± 0.85 | 1.55 ± 0.40 | 1.30 ± 0.63 |
Dipropyl sulfide | 205 ± 51 | 41.6 ± 11.6 | 21.3 ± 4.9 | 20.6 ± 1.2 | 13.0 ± 1.97 | 16.0 ± 2.74 |
Methyl mercaptan | 35.0 ± 5.5 | 11.3 ± 2.6 | 6.54 ± 0.96 | 6.88 ± 2.35 | 4.70 ± 3.40 | 2.82 ± 3.08 |
Methyl propyl disulfide | 36.7 ± 9.5 | 5.24 ± 1.09 | 2.78 ± 0.45 | 2.19 ± 0.28 | 0.86 ± 0.28 | 1.17 ± 0.17 |
Pyridine | 2.22 ± 0.14 | 0.58 ± 0.18 | 0.47 ± 0.26 | 0.29 ± 0.05 | 0.36 ± 0.12 | 0.57 ± 0.24 |
Trimethylpyrazine | 9.60 ± 1.19 | 1.50 ± 0.24 | 1.08 ± 0.32 | 0.78 ± 0.12 | 0.45 ± 0.09 | 0.52 ± 0.26 |
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Volatiles | Raw Garlic | Fried Garlic |
---|---|---|
1,3-dithiane | 1240 ± 879 | 65.9 ± 31.8 |
2-ethylpyrazine | 7.20 ± 5.83 | 11.0 ± 4.5 |
2-methyl-2-butenal | 60.9 ± 49.1 | 23.6 ± 8.67 |
2-methylbenzaldehyde | 5.97 ± 3.37 | 1.36 ± 0.77 |
2-vinyl-4H-1,3-dithiin | 4.21 ± 2.94 | 8.26 ± 3.26 |
2,3-dimethylpyrazine | 4.81 ± 3.89 | 15.5 ± 10.7 |
2,5-dimethylthiophene | 134 ± 100 | 9.85 ± 1.62 |
Acetaldehyde | 19,100 ± 11,300 | 7990 ± 3390 |
Allicin | 1330 ± 1190 | 81.4 ± 42.1 |
Allyl mercaptan | 116,000 ± 20,200 | 121 ± 8 |
Allyl methyl disulfide | 13,400 ± 8780 | 79.8 ± 29.2 |
Allyl methyl sulfide | 1380 ± 385 | 73.3 ± 9.3 |
Allyl methyl tetrasulfide | 2.56 ± 1.25 | 1.66 ± 0.57 |
Allyl methyl thiosulfinate | 89.4 ± 73.8 | 8.06 ± 2.02 |
Allyl methyl trisulfide | 35.7 ± 18.5 | 7.46 ± 0.76 |
Aniline | 2.56 ± 1.56 | 5.93 ± 3.34 |
Diallyl disulfide | 26,200 ± 19,000 | 69.1 ± 43.5 |
Diallyl sulfide | 1900 ± 711 | 51.8 ± 5.7 |
Diallyl tetrasulfide | 2.80 ± 2.12 | 1.18 ± 0.51 |
Diallyl trisulfide | 236 ± 175 | 14.7 ± 4.2 |
Dimethyl disulfide | 554 ± 367 | 47.9 ± 24.8 |
Dimethyl sulfide | 981 ± 692 | 384 ± 159 |
Dimethyl thioether | 1130 ± 794 | 447 ± 174 |
Dimethyl thiosulfinate | 10.7 ± 4.7 | 3.63 ± 0.08 |
Dimethyl trisulfide | 10.9 ± 4.94 | 9.58 ± 4.06 |
Dipropyl sulfide | 5130 ± 4240 | 16.3 ± 4.1 |
Methyl mercaptan | 24,400 ± 3580 | 55.9 ± 7.15 |
Methyl propyl disulfide | 1970 ± 1350 | 19.5 ± 9.9 |
Pyridine | 2.42 ± 1.65 | 6.91 ± 3.19 |
Trimethylpyrazine | 493 ± 344 | 6.14 ± 2.86 |
Volatiles | Raw Garlic | Yogurt + Raw Garlic | Fried Garlic | Yogurt + Fried Garlic |
---|---|---|---|---|
1,3-dithiane | 4020 ± 1770 | 20.4 ± 6.6 | 203 ± 2 | 16.6 ± 15.6 |
2-ethylpyrazine | 29.9 ± 15.7 | 0.67 ± 0.10 | 25.4 ± 4.6 | 1.08 ± 0.76 |
2-methyl-2-butenal | 93.0 ± 37.9 | 2.36 ± 0.39 | 36.3 ± 1.5 | 3.59 ± 2.81 |
2-methylbenzaldehyde | 51.6 ± 25.1 | 4.20 ± 0.50 | 2.32 ± 0.09 | 2.91 ± 2.11 |
2-vinyl-4H-1,3-dithiin | 8.59 ± 3.22 | 3.18 ± 1.02 | 13.0 ± 0.2 | 1.76 ± 0.97 |
2,3-dimethylpyrazine | 38.8 ± 17.1 | 0.44 ± 0.06 | 51.9 ± 3.1 | 0.95 ± 0.84 |
2,5-dimethylthiophene | 401 ± 212 | 2.59 ± 0.54 | 19.9 ± 0.7 | 1.77 ± 1.10 |
Acetaldehyde | 10,400 ± 617 | 9210 ± 455 | 3380 ± 322 | 6770 ± 5310 |
Allicin | 93.9 ± 39.9 | 3.66 ± 2.73 | 3.86 ± 1.03 | 0.41 ± 0.24 |
Allyl mercaptan | 110,000 ± 28,600 | 832 ± 324 | 169 ± 5 | 29.0 ± 27.8 |
Allyl methyl disulfide | 20,100 ± 6150 | 23.2 ± 8.1 | 350 ± 18 | 18.1 ± 16.2 |
Allyl methyl sulfide | 965 ± 275 | 8.39 ± 0.34 | 742 ± 20 | 75.3 ± 90.1 |
Allyl methyl tetrasulfide | 9.34 ± 4.43 | 2.12 ± 0.30 | 2.90 ± 0.16 | 1.27 ± 0.17 |
Allyl methyl thiosulfinate | 50.8 ± 23.8 | 0.98 ± 0.69 | 28.9 ± 1.9 | 1.29 ± 0.83 |
Allyl methyl trisulfide | 35.3 ± 14.6 | 1.13 ± 0.15 | 54.0 ± 2.4 | 3.54 ± 2.78 |
Aniline | 9.38 ± 3.67 | 0.49 ± 0.09 | 15.7 ± 2.6 | 0.29 ± 0.27 |
Diallyl disulfide | 102,000 ± 56,900 | 28.3 ± 8.7 | 84.9 ± 2.3 | 4.64 ± 3.92 |
Diallyl sulfide | 1720 ± 841 | 5.96 ± 2.40 | 250 ± 14 | 18.1 ± 21.8 |
Diallyl tetrasulfide | 13.3 ± 6.03 | 3.38 ± 0.11 | 1.44 ± 0.23 | 1.20 ± 0.66 |
Diallyl trisulfide | 981 ± 522 | 2.35 ± 0.79 | 28.4 ± 1.8 | 2.11 ± 1.49 |
Dimethyl disulfide | 487 ± 71.3 | 2.93 ± 0.92 | 293 ± 3 | 23.1 ± 27.6 |
Dimethyl sulfide | 2870 ± 1350 | 69.7 ± 4.21 | 151 ± 16 | 37.0 ± 33.8 |
Dimethyl thioether | 2990 ± 950 | 77.6 ± 7.43 | 182 ± 43 | 43.4 ± 40.3 |
Dimethyl thiosulfinate | 13.5 ± 6.8 | 1.00 ± 0.51 | 15.8 ± 0.2 | 0.81 ± 0.26 |
Dimethyl trisulfide | 10.6 ± 1.6 | 2.24 ± 0.53 | 110 ± 15 | 7.00 ± 5.40 |
Dipropyl sulfide | 7900 ± 2530 | 30.5 ± 4.40 | 194 ± 15 | 23.6 ± 19.2 |
Methyl mercaptan | 16,600 ± 1300 | 449 ± 172 | 218 ± 29 | 102 ± 103 |
Methyl propyl disulfide | 3410 ± 1130 | 4.92 ± 0.83 | 71.1 ± 1.7 | 4.07 ± 3.59 |
Pyridine | 20.8 ± 6.6 | 0.78 ± 0.11 | 16.6 ± 0.8 | 0.76 ± 0.65 |
Trimethylpyrazine | 958 ± 364 | 1.80 ± 0.33 | 24.0 ± 1.5 | 1.38 ± 0.96 |
Volatile Compound | Ion Product | Reagent Ion | m/z | Reaction Rate (k) 10−9 cm3 s−1 |
---|---|---|---|---|
1-3-dithiane | C4H7S+ | O2+ | 87 | 2.3 |
2-ethylpyrazine | C6H8N2.H+ | H3O+ | 109 | 3 |
2-Methyl-2-butenal | C5H7O+ | NO+ | 83 | 4 |
2-methylbenzyaldehyde | C8H7O+ | NO+ | 119 | 3.3 |
2-vinyl-4H-1,3-dithiin | C6H8S2+ | NO+ | 144 | 2.4 |
2,3-dimethylpyrazine | C6N2H8.H+ | H3O+ | 109 | 3.4 |
2,5-dimethylthiophene | C6H8S.H+ | H3O+ | 113 | 3 |
Acetaldehyde | CH3CO+ | NO+ | 43 | 6 |
C2H5O+ | H3O+ | 45 | 3.7 | |
Allicin | C6H10OS2 | NO+ | 162 | 2.4 |
Allyl mercaptan | C3H6S | NO+ | 74 | 2.4 |
C3H6S.H+ | H3O+ | 75 | 2.6 | |
Allyl methyl disulfide | C4H8S2 | NO+ | 120 | 2.4 |
C4H8S2.H+ | H3O+ | 121 | 2.6 | |
Allyl methyl sulfide | C4H8S+ | NO+ | 88 | 2.5 |
C4H8S.H+ | H3O+ | 89 | 3 | |
Allyl methyl tetrasulfide | C4H8S4+ | NO+ | 184 | 2.4 |
Allyl methyl thiosulfinate | C4H8S2O | NO+ | 136 | 2.4 |
Allyl methyl trisulfide | C4H8S3+ | NO+ | 152 | 2.4 |
Aniline | C6H5NH2.H+ | H3O+ | 94 | 2.8 |
Diallyl disulfide | (C3H5)2S2.H+ | H3O+ | 147 | 3 |
Diallyl sulfide | (C3H5)2S.H+ | H3O+ | 115 | 2.9 |
Diallyl tetrasulfide | C6H10S4+ | NO+ | 210 | 2.4 |
Diallyl trisulfide | C6H10S3 | NO+ | 178 | 2.4 |
Dimethyl disulfide | (CH3)2S2.H+ | H3O+ | 95 | 2.6 |
Dimethyl sulfide | (CH3)2S+ | O2+ | 62 | 2.2 |
Dimethyl thioether | (CH3)2S+ | O2+ | 62 | 2.2 |
(CH3)2S+ | NO+ | 62 | 2.2 | |
Dimethyl thiosulfinate | C2H6OS2+ | NO+ | 110 | 2.4 |
Dimethyl trisulfide | C2H6S3+ | NO+ | 126 | 1.9 |
Dipropyl sulfide | C3H4S+ | O2+ | 72 | 2.4 |
Methyl mercaptan | CH4S.H+ | H3O+ | 49 | 1.8 |
Methyl propyl disulfide | C4H10S2+ | NO+ | 122 | 1.5 |
C4H10S2.H+ | H3O+ | 123 | 2.5 | |
Pyridine | C5H5N.H+ | H3O+ | 80 | 3.3 |
Trimethylpyrazine | C7H10N2+ | O2+ | 122 | 2.5 |
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Kaur, M.; Barringer, S. Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles. Molecules 2023, 28, 5714. https://doi.org/10.3390/molecules28155714
Kaur M, Barringer S. Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles. Molecules. 2023; 28(15):5714. https://doi.org/10.3390/molecules28155714
Chicago/Turabian StyleKaur, Manpreet, and Sheryl Barringer. 2023. "Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles" Molecules 28, no. 15: 5714. https://doi.org/10.3390/molecules28155714