Determination of flavour strength in alliums (onion and garlic).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/3731/
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| Title |
Determination of flavour strength in alliums (onion and garlic).
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| Creator |
Shankaranarayana, M. L.
Abraham, K. O. Raghavan, B. Natarajan, C. P. |
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| Subject |
15 Flavour/Fragrance/Perfumes
05 Onion |
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| Description |
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.
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| Date |
1981
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3731/1/IFP%201981%203-.pdf
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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