Abstract
Garlic pieces without peeling were subjected to hot air heating at for 30 min. and microwave oven heating for 10 sec to reduce the strength of garlic flavor. Volatile compounds of the treated garlic were decreased, as the heating temperature was raised. Garlic heated at 70, 80 and had 20%, 31% and 49% less volatile compounds, respectively, compared to those of the control. Microwave oven heating revealed a similar trend to those heated at . As the heating temperature was raised, glucose, fructose and fructooligosaccharide contents in the heated garlic were decreased. Pyruvic acid contents in garlic, a degradation product of alliin, was decreased as the heating temperature was raised, but contents of the other organic acids were not affected. Arginine, the main amino acid in garlic was decreased by the hot air heating, but was not affected by the microwave heating. Glutamic acid and tyrosine contents were decreased in all the treated garlic samples.
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Claims 10
Claim · model-written summary
Garlic heated at 70 degrees had 20% less volatile compounds than the control.
- Taxon
- Garlic
Allium sativume0 - Treatment
- heated at 70e0
- Outcome
- volatile compoundse0
- Direction
- lesse0
- Value
- 20%e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic heated at 70, 80 and had 20%, 31% and 49% less volatile compounds, respectively, compared to those of the control”
Claim · model-written summary
Garlic heated at 80 degrees had 31% less volatile compounds than the control.
- Taxon
- GarlicAllium sativume0
- Treatment
- 80e0
- Outcome
- volatile compoundse0
- Direction
- lesse0
- Value
- 31%e0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic heated at 70, 80 and had 20%, 31% and 49% less volatile compounds, respectively, compared to those of the control”
Claim · model-written summary
Garlic heated at the third (unreadable) temperature had 49% less volatile compounds than the control.
Not reportedTreatment
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic heated at 70, 80 and had 20%, 31% and 49% less volatile compounds, respectively, compared to those of the control”
Claim · model-written summary
Microwave oven heating revealed a trend of reduced volatile compounds similar to hot air heating.
Not reportedTaxon
Verbatim
e0“compared to those of the control. Microwave oven heating revealed a similar trend to those heated at”
Claim · model-written summary
Glucose, fructose and fructooligosaccharide contents in heated garlic decreased as heating temperature rose.
- Taxon
- garlicAllium sativume0
- Treatment
- heating temperaturee0
- Outcome
- glucose, fructose and fructooligosaccharide contentse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As the heating temperature was raised, glucose, fructose and fructooligosaccharide contents in the heated garlic were decreased”
Claim · model-written summary
Pyruvic acid content in garlic decreased as heating temperature rose.
- Taxon
- garlicAllium sativume0
- Treatment
- heating temperaturee0
- Outcome
- Pyruvic acid contentse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pyruvic acid contents in garlic, a degradation product of alliin, was decreased as the heating temperature was raised”
Claim · model-written summary
Contents of the other organic acids in garlic were not affected by heating.
- Taxon
- garlicAllium sativume0
- Treatment
- heating temperaturee0
- Outcome
- contents of the other organic acidse0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pyruvic acid contents in garlic, a degradation product of alliin, was decreased as the heating temperature was raised, but contents of the other organic acids were not affected”
Claim · model-written summary
Arginine, the main amino acid in garlic, decreased with hot air heating.
- Taxon
- garlicAllium sativume0
- Treatment
- hot air heatinge0
- Outcome
- Argininee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Arginine, the main amino acid in garlic was decreased by the hot air heating”
Claim · model-written summary
Arginine in garlic was not affected by microwave heating.
- Taxon
- garlicAllium sativume0
- Treatment
- microwave heatinge0
- Outcome
- Argininee0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Arginine, the main amino acid in garlic was decreased by the hot air heating, but was not affected by the microwave heating”
Claim · model-written summary
Glutamic acid and tyrosine contents decreased in all heat-treated garlic samples.
- Taxon
- garlicAllium sativume0
- Treatment
- treatede0
- Outcome
- Glutamic acid and tyrosine contentse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Glutamic acid and tyrosine contents were decreased in all the treated garlic samples”
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See all 26 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.