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Effects of Vinegar Pickling and Drying on the Volatile Flavor Compounds of Garlic
Author(s): LIU Chunju, WANG Haiou, LI Dajing, LIU Chunquan, Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, National Vegetable Processing Technology R&D Sub-centers, College of Food science, Nanjing Xiaozhuang University
Pages: 1743-
1748
Year: 2015
Issue:
9
Journal: Acta Agriculturae Nucleatae Sinica
Keyword: garlic; vinegar pickling; drying; volatile flavor compounds;
Abstract: In order to study the change of volatile flavor compounds on garlic by vinegar pickling and drying,the volatile flavor compounds of vinegar pickled and dried garlic were analyzed by a solid phase microextraction( SPME) and GC /MS. The major volatile compounds in the control garlic,pickled garlic,dried garlic were 14,10 and 8 kinds of sulfurcontaining compounds,and were detected with relative content of 95. 15%,63. 88% and 47. 52% respectively. The major sulfur-containing compound of the control garlic was diallyl disulfide,1,3- dithiane,diallyl sulfide,methyl thiirane,dimethyl disulfide,allyl methyl sulfide. Vinegar pickling treatment result some decrease in the relative concentrations of diallyl disulfide,diallyl sulfide,allyl methyl sulfide,methyl prop- 1- enyl disulfide,dimethyl disulfide,and some increase in the concentrations of diallyl trisulfide,methyl allyl trisulfide,dimethyl trisulfide,2-ethenyl thiophene. In hot-air drying treatment,the relative concentrations of diallyl disulfide,diallyl trisulfide,diallyl sulfide,1,3- dithiane,dimethyl trisulfide decreased,but the concentration of methyl prop- 1- enyl disulfide,methyl allyl trisulfide,2- ethenyl thiophene increased. The pungent odor decreased and the delightful odour increased after vinegar pickling and drying treatment on garlic. This study provided theoretical direction for the development and flavor research of pickled garlic and dried garlic.
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