Evaluation of the Process of Flavoring Olive Oil with Garlic

抄録

Garlic-flavored olive oil, containing the garlic-derived organosulfur compound diallyl disulfide (DADS), has become popular and is widely available in markets because of its pleasant aroma. However, few studies have evaluated the process of flavoring olive oil with garlic. This study aimed to investigate the amount of DADS transferred from garlic into olive oil under different flavoring conditions. The effects of time and temperature of heating, duration for which the garlic was left standing after slicing, and amount of sliced garlic added were determined as independent variables. The results indicated that the heating temperature and duration for which the garlic was left standing strongly influenced the amount of DADS transferred. Moreover, increases in the quantity of sliced garlic resulted in improved quality and enhanced antioxidant capacity of the oil and increased the amount of DADS transferred. We determined the optimal conditions for garlic-flavored olive oil preparation by a heating process, based on the amount of DADS transferred and hence its aroma intensity.