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Link to original content: https://pubmed.ncbi.nlm.nih.gov/27784920
The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup - PubMed Skip to main page content
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. 2016 Aug;53(8):3253-3270.
doi: 10.1007/s13197-016-2301-1. Epub 2016 Aug 22.

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

Jin-Lin Li  1 , Zong-Cai Tu  2 , Lu Zhang  3 , Xiao-Mei Sha  3 , Hui Wang  4 , Juan-Juan Pang  3 , Ping-Ping Tang  3
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The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

Jin-Lin Li et al. J Food Sci Technol. 2016 Aug.

Abstract

Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp (Ctenopharyngodon idella) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β-phellandrene, β-citral, α-zingiberene, and (E)-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.

Keywords: Cooking; Garlic; Ginger; Grass carp (Ctenopharyngodon idella) soup; Spice; Volatile profile.

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