The flavour chemistry of culinary Allium preparations

Abstract In culinary preparations cooked, roasted and fried Allium products play a major role in the taste and the aroma of the final product. In this study the correlation of various culinary preparation techniques such as cooking and frying and the resulting differences in the flavour chemistry (volatiles and non-volatiles) are demonstrated. Different preparation techniques performed on shallots, garlic and/or scallions influence the profile of volatiles and non-volatiles in culinary preparations significantly.