Generation of garlic flavor after frying by infusing alliin into potato strips using pulsed electric field and assisted infusion methods

Jieying Li,Younas Dadmohammadi,Peilong Li,Sara Madarshahian,Alireza Abbaspourrad

Food Chemistry（2022）

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摘要

•PEF intensity has significant positive effect on alliin infusion efficiency.•At lower PEF intensity, assisted infusion could improve alliin infusion efficiency.•When PEF intensity is 1.875 kJ/kg, PEF becomes dominant factor for alliin content.•Sensory tests confirm garlic flavor was generated from infused alliin after frying.

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关键词

Alliin,Pulsed electric field,Ultrasound infusion,Vacuum infusion,Thermal treatment,Garlic flavor

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