Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses.

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY Preventive Nutrition and Food Science Pub Date : 2022-12-31 DOI:10.3746/pnf.2022.27.4.464

In-Seo Hwang, Mina K Kim

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Abstract

Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying. The aim of this study was to determine the aroma and sensory characteristics of commercial garlic powders using instrumental and descriptive analyses. A sensory lexicon describing 13 aroma characteristics of dried garlic powder was developed, and 35 volatile compounds were identified. This study confirmed several key compounds related to fresh-garlic aroma, including dimethyl disulfide and allyl methyl trisulfide, and identified allyl dimethyl trisulfide as a compound related to roasted-garlic aroma, with non-sulfur-containing compounds involved. The findings of this study can improve the understanding of organosulfur compounds that develop in dried garlic products during processing.

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通过仪器和描述性感官分析确定韩国市场上销售的商用大蒜粉的香味特征

大蒜（Allium sativum）是洋葱属的一种，在韩国菜中占有重要地位。不过，由于大蒜容易变质，因此通常使用大蒜粉代替。大蒜粉的制备方法有冷冻干燥、喷雾-冷冻干燥和/或微波-真空干燥。本研究的目的是利用仪器分析和描述性分析确定商用大蒜粉的香气和感官特征。研究建立了描述干蒜粉 13 种香气特征的感官词典，并鉴定了 35 种挥发性化合物。这项研究确认了与新鲜大蒜香气有关的几种关键化合物，包括二甲基二硫化物和烯丙基甲基三硫化物，并确定烯丙基二甲基三硫化物是与烤蒜香气有关的化合物，其中还涉及非含硫化合物。这项研究的结果可以提高人们对大蒜干制品在加工过程中产生的有机硫化合物的认识。

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来源期刊

Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science

CiteScore

3.40

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0.00%

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