Abstract

An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.

주제어

#garlic   #ordorless garlic   #essentail oils   #flavor conponents  

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1. Kim, Min-Hee ; Son, Chan-Wok ; Kim, Mi-Yeon ; Kim, Mee-Ree 2008. "Physicochemical, Sensory Characteristics and Antioxidant Activities of Jam Prepared with Black Garlic" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(12): 1632~1639  원문보기 상세보기
2. Choi, Duk-Ju ; Lee, Soo-Jung ; Kang, Min-Jung ; Cho, Hee-Sook ; Sung, Nak-Ju ; Shin, Jung-Hye 2008. "Physicochemical Characteristics of Black Garlic (Allium sativum L.)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(4): 465~471  원문보기 상세보기