Optimisation parameters of shallot cooking oil making and sensory evaluation of organosulphur active components

Abstract

Shallots, widely used in Chinese and Western cuisines, are rich in vitamin C, dietary fibre, antioxidants, and organosulphur compounds like quercetin and allicin, which offer antibacterial, anti-allergic, and hypoglycaemic benefits. This study aims to optimise the heating process for shallot oil to enhance its sensory quality and establish standardised production methods. Shallot oil samples were prepared under varying temperatures and times, and their aroma profiles were analysed using gas chromatography-tandem mass spectrometry (GC-MS). Sensory evaluations identified 120-150 °C for 3 min as the optimal heating condition, yielding the most consumer-acceptable flavour profile. Essential aroma compounds, including dipropyl trisulphide and methyl propyl disulphide, showed reduced content under these conditions, balancing aroma retention and sensory appeal. Storage tests demonstrated that shallot oil processed at optimal conditions retained its quality for up to 1 year. These findings provide insights for developing high-quality shallot oil products, though further research is warranted.