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KMID : 1160620220270040464
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Preventive Nutrition and Food Science
2022 Volume.27 No. 4 p.464 ~ p.473
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Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses
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Hwang In-Seo
Kim Mina K.
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Abstract
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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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KEYWORD
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aroma, garlic, gas chromatography-mass spectrometry, sulfides
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