Determination of flavour strength in alliums (onion and garlic).

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1981) Determination of flavour strength in alliums (onion and garlic). Indian Food Packer, 35 (1). 3-8, 17 ref..

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Abstract

An oxidimetric method of determination of the volatile oil in small samples of onion and garlic has been developed based on the reaction between the volatile oil and chloramine-T in acid medium. The method consists of the oxidation of the steam distillate of onion/garlic samples (about 25 g onion or 5 g garlic) calculating the chloramine-T consumption and the % oil content. The consumption of N chloramine-T/g of onion and garlic was found to be 84 and 90 ml resp.

Item Type:	Article
Uncontrolled Keywords:	VOLATILE-COMPOUNDS; onions, volatile oils oxidimetric detn. in; garlic, volatile oils oxidimetric detn. in; ESSENTIAL-OILS; VEGETABLES-SPECIFIC; SPICES-; ONIONS-; volatile oils oxidimetric detn. in onions
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 23 Vegetables > 05 Onion
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2021 08:12
Last Modified:	17 Feb 2021 08:12
URI:	http://ir.cftri.res.in/id/eprint/3731

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