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KMID : 0380620070390060600
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 6 p.600 ~ p.607
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Characteristics of Thiosulfinates and Volatile Sulfur Compounds from Blanched Garlic Reacted with Alliinase
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Choi Yoon-Hee
Shim You-Sin
Kim Cheong-Tae
Lee Chan
Shin Dong-Bin
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Abstract
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In this study, attempts were made to develop a method for controlling the volatile sulfur compounds in garlic. Crude alliinase extracted from fresh garlic was applied to garlic pulp blanched for 5min at 100˚C, and the changes in the thiosulfinates and volatile compounds of the blanched garlic pulp reacted with the enzyme were investigated. Eight kinds of thiosulfinates from garlic were separated by HPLC, and identified by LC/MS/MS. When the alliinase was added to the blanched garlic pulp at 100, 200, 300, or 400 units, and reacted for 15min, respectively, thiosulfinates were generated in the amounts of 37, 68, 77, and 80% of the fresh garlic content (control). Under the same conditions, we analyzed the volatile compounds, where 28peaks were identified by GC/MSD. Of the 28 peaks, 23 were volatile sulfur compounds. Te results of the analysis showed that all the volatile compounds were generated at amounts of 25, 36, 66 and 76% of the content of the control, respectively, These results indicate that the sulfur compound content of garlic can be regulated, depending upon the reaction conditions of allinase.
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KEYWORD
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blanched garlic, alliinase, thiosulfinate, volatile sulfur compound
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