The investigation on etheric oils content in garlic, horseradish, leek, onion and celery were presented. The seasoning vegetables were frozen using two diversified techniques and thawed in air at conditions of natural convection. General contents of etheric oils were assessed with Deryng’s apparatus by the II method. As a result the depletion of oils content in the frozen garlic and its increasing in the frozen horseradish was stated, with respect to the not-treated raw material. In the case of frozen onion, leek and the celery the changes in the level of oils contained were not significant.

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