Optimization parameters of shallot cooking oil making and sensory evaluation of organosulfur active components

Shallots, widely used in Chinese and Western cuisines, are rich in vitamin C, dietary fiber, antioxidants, and organosulfur compounds like quercetin and allicin, which offer antibacterial, antiallergic, and hypoglycemic benefits. This study aims to optimize the heating process for shallot oil to enhance its sensory quality and establish standardized production methods. Shallot oil samples were prepared under varying temperatures and times, and their aroma profiles were analyzed using gas chromatography-tandem mass spectrometry (GC-MS). Sensory evaluations identified 120-150°C for 3 minutes as the optimal heating condition, yielding the most consumer-acceptable flavor profile. Essential aroma compounds, including dipropyl trisulfide and methyl propyl disulfide, 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 one year. These findings provide insights for developing high-quality shallot oil products, though further research is warranted.