The Effect of Natural Compound in Binding and Reducing Off-Flavors Components of Garlic
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The Honors project is potentially the most valuable component of an Honors education. Typically Honors students choose to do their projects in their area of study, but some will pick a topic of interest unrelated to their major.
The Honors Program requires that the project be presented at a poster presentation event. Poster presentations are held each semester. Most students present during their senior year, but may do so earlier if their honors project has been completed.
This site presents project descriptions and selected posters for Honors projects completed since the Fall 2015 semester.
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Abstract
Garlic breath is one of the pertinent oral malodor caused by garlic off-flavor compounds. Deodorization techniques are needed to reduce and bind off-flavors components of garlic, such as diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and allyl methyl sulfide. The effect of natural compounds in the headspace of garlic was investigated using solid phase micro-extraction and gas chromatography. Garlic powder was blended with water (control, 10% m/v), Chlorophyll, Sodium Chlorite, Copper Sulfate, Zinc Sulfate, and Zinc Chloride. The presence of compounds reduced the intensity of the off-flavor garlic compounds. The significance of this project will be useful to address the current concern in food science and human health area for malodor matter, giving additional insight to the society about the ability to solve the breath odor problems.