Garlic flavor

Dittmann, B., Zimmermannn, B., Engelen, C., Jany, G., Nitz, S. (2000) Use of the MS-sensor to discriminate between different dosages of garlic flavoring in tomato sauce. J. Agric. Food Chem. 48 2887-2892. 

Add the minced garlic and the peas if you are pleased with the stew s consistency, continue to cook covered over low heat. If it is too soupy, remove the cover and raise the heat to high. In either case, cook an additional 5 minutes or so, until the peas have heated through and the garlic flavor has pervaded the stew. Garnish and serve. 

Dinner is ready. Raoul, the children, and I sit down and each take a corn tortilla with melted Gruyere and load it up with the garlic-flavored, cumin-infused tofu, avocadoes, Micaelas salsa, chopped tomatoes, and fresh greens. We serve the kale-asparagus dish on the side. 

Mennella JA, Beauchamp GK. The effects of repeated exposure to garlic-flavored milk on the nursling s behavior. Pediatr Res 1993 34 805-808. 

Garlic develops its aroma from enzymatic reactions, as described before. When garlic slices are deep fried, microwave heated, or oven baked, the aroma changes (Yu et al., 1993) and contributes a different kind of garlic flavor to foods. A novel... 

Cyclodextrin inclusion compounds have found application in pharmacology, the food industry, and cosmetics. Typical examples are the solubilization of insulin and steroids, the removal of cholesterol from egg yolk, and the conservation of basis notes in perfumes by slow release rates of rose oil and similar ingredients. Chemical stabilization of oxygen-sensitive compounds, e.g., the sulfides of onions and garlic flavor, and of vitamins is also achieved by cyclodexteins. 

Figure 8. HPLC-CLND jiroTile of capsrricins with garlic flavor. Peaks A = nordihydrocapsaicin, B - capsaicin, and C- dihydrocapsaicin.

Even under the mildest GC-MS conditions, the allylic thiosulfmates were completely decomposed, indicating that GC-MS is unsuitable for separation and identification of garlic flavorants. Among the types of thiosulfmates studied, MeCH=CHS-S(0)R undergoes rapid E-Z interconversion (7). Qearly, great caution should be used in determining natural ratios of easily isomerized compounds of this type. 

Lee, S.N., Kim, N.S., and Lee, D.S. 2003. Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography-mass specirometry. Anal Bioanal Chem 577(4) 749 756. 

The chemistry of garlic flavor parallels that of onion and Freeman and Whenham [72] established that any differences were due to qualitative and quantitative differences in the precursors present. The principle substrate is S-(2-propenyl)l-cysteine sulfoxide, which when acted upon by alliinase produces allyl thiosulflnate (allicin)... 

---