Onions garlic

Vacuum Treatment. Milk can be exposed to a vacuum to remove low boiling substances, eg, onions, garlic, and some silage, which may impart off-flavors to the milk, particularly the fat portion. A three-stage vacuum unit, known as a vacreator, produces pressures of 17, 51—68, and 88—95 kPa (127, 381—508, and 660—711 mm Hg). A continuous vacuum unit in the HTST system may consist of one or two chambers and be heated by Hve steam, with an equivalent release of water by evaporation, or flash steam to carry off the volatiles. If Hve steam is used, it must be cuUnary steam which is produced by heating potable water with an indirect heat exchanger. Dry saturated steam is desired for food processing operations. 

Leaves and flower plants Cabbage, Chinese cabbage, Japanese radish (leaves), broccoli, komatuna, soybeans (immature), field pea, kidney beans (immature), onion, garlic, scaUion, hops... 

Odor Odor threshold Pungent (onion, garlic)... 

Srivastava KC. (1984). Aqueous extracts of onion, garlic and ginger inhibit platelet aggregation and alter arachidonic acid metabolism. Biomed Biochim Acta. 43(8-9) S335-46. 

Plot 4 The onions, garlic, and fava beans planted the year before (see Plot 1). Grow salads over winter. Add leaf mold in spring. 

Susceptible plauts Onion, garlic, leek, green onion, chives, and shallot... 

A number of volatile aliphatic compounds that contain nitrogen or sulfur atoms are important aroma constituents. Alkyl thiols, dialkyl sulfides and disulfides, and alkyl thiocyanates belong to this group. They occur widely in foods and spices and determine the odor of, for example, onions, garlic, and mustard. Because of their potent smell, they are used in high dilution and are often produced only in small quantities. The same is true for the following ... 

Key flavour compounds Onion Garlic Leek Shallot... 

Other compounds, containing sulphur or nitrogen, may be present in some oils (like onion, garlic).Investigations on the solubility of pure essential-oil components in carbon dioxide showed that the separation of terpene hydrocarbons and oxygenated derivatives by fractionated extraction is difficult, since their solubility behaviours and vapour pressures are almost the same. Saturating the CO2 with water as modifier can increase the differences in solubility [78],... 

Sulfur compounds are used to make rubber strong enough to be used in tires, in a process called vulcanization. Sulfur is also used to make detergent, paper, fertilizers, and medicines. Several sulfur compounds have a strong odor to them. Onions, garlic, skunk spray, and even bad breath get their unique odor from sulfur compounds. Sulfur by itself has no smell. 

Organoleptic properties of 19 were reported by several members of the panel. For example, terms like roasted, brothy, spicy, onion, garlic, vegetable, meat and gravy, were frequently used. In particular has a powerful flavor with good meat character in a highly dilute solution. It possesses a typical savoury meat note reminiscent of roast beef. Both heterocyclic components possess more interesting olfactory properties than the alkyl thioether substances. Therefore, it is likely that... 

Uses pre-emergent and post-emergent herbicide used to regulate plant growth and control weeds in carrot, onion, garlic, and other crops. 

Uses herbicides/insecticides pre- or post-emergence control of broadleaf weeds in cereals, maize, lucerne, clover, trefoil, grass leys, potatoes, peas, onions, garlics, peas, leeks, soya beans, orchards, groundnuts, strawberries, vineyards and other crops for control of strawberry runners and raspberry suckers and overwintering forms of insect pests on fruit trees also used as a desiccant for leguminous seed crops destruction of potato haulms as a pre-harvest hop defoliant, etc. 

Thiocarbonyl oxides are a subject of active investigation. The natural occurrence of sulfines and related compounds in plants of the genus Allium (onion, garlic, etc.) is included in a superb and extensive review by Block [91]. Two detailed papers [92, 93] report the isolation of zwiebelanes from onions and their chemical synthesis involving intermediate sulfines produced by oxidation of di-l-propenyl disulfide, subsequent sulfoxide accelerated [3.3] sigmatropic shift and the [2+2] cycloaddition of the C=S and C=S=0 moieties. A further article [94] provides a great deal of information on the mechanism of formation of (Z)-propanethial S-oxide, the lachrymatory factor of the onion, as well as its chemical synthesis and reactions. Techniques of analysis of the volatiles of onions have been further improved [95]. 

Members of the allium family (onions, garlic, and leeks) contain cysteine sulfoxide derivatives (allyl sulfur compounds), such as allicin and alliin (see Figure 14.9). When the plant cells are damaged, the enzyme alliinase is released from vacuoles and catalyzes the formation of thiosulfinates and thiols, including the lachrymator thiopropanal S-oxide. Their function in the plant is presumably to provide protection against attack by pests. 

Members of the genus Allium (onion, garlic, leeks, etc.) provide a powerful example of an enzyme which distinguishes itself. Though there are hundreds of detectable enzymes occurring naturally in foods, it is difficult to find many examples where an individual enzyme is predominately responsible for a phenomenon. Enzymes and enzyme systems are responsible for the very identity of the food product. It is the enzyme composition that determines the flavor attributes and the textural differences in firmness, as well as the general appearance and color of food items. Table II provides examples of cases where particular changes in food can be primarily ascribed to a specific enzyme or enzyme system. 

Alliinase onion, garlic, leek, etc. Enzyme and flavor precursor react on tissue damage (cutting) to release the active flavors. 

Inhibition of sprouting 0.05-0.15 Potatoes, onions, garlic, ginger root... 

In addition to quite a few sulfur-containing amino acids, many sulfur containing organic natural products exhibiting notable biological activities are known to date, such as the vitamin biotin, the Allium components which are responsible for the characteristic taste and smell of onion, garlic, and related plants, the antibiotic penicillins and lincomycins as well as the... 

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