Volatile Flavor Compounds in Commercial Black Garlic Extracts

전선영,; 백정화,; 정은정,; 차용준,

doi:10.3746/jkfn.2012.41.1.116

Cited by 9 publications

(3 citation statements)

References 15 publications

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“…Butane-2,3-dione, ethyl acetate, allyl mercaptan, and 2,3-pentanedione (peaks numbered 5, 6, 7, and 9, respectively) are responsible for the flavor of garlic; allyl mercaptan, in particular, is produced during heat treatment and is a known metabolite of allium derivatives that inhibit cholesterol synthesis 53 . 2,3-Dimethylpyrazine, tetramethylpyrazine, and ethenyl-dimethylpyrazine are heterocyclic pyrazines, which are produced upon non-enzymatic browning of garlic, such as through the Maillard reaction 54 , 55 . These compounds are presumed to have been produced through non-enzymatic browning reactions of reduced sugars and amino acids during high-temperature drying in the production of the garlic powder, and oven-baking of the fish cakes could have generated such flavor compounds.…”

Section: Resultsmentioning

confidence: 99%

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

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This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the antioxidant activity and quality characteristics. Increasing amounts of garlic powder in the prepared fish cakes were associated with increasing total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS+) radical scavenging activity, and reducing power. Furthermore, electronic tongue and electronic nose analyses showed an increased the intensity of umami and sourness and increased the levels of volatile compounds. The lowest trimethylamine peak corresponded to the highest amount of garlic powder. Sensory evaluation indicated that 3% garlic powder had the highest score for all criteria. Fishy odor decreased as the proportion of garlic powder increased. These findings suggest that the addition of 3% garlic powder improves quality characteristics, sensory preference, and antioxidant activity of fish cakes.

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Section: Resultsmentioning

confidence: 99%

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

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“…Kimchi also contains various volatile compounds as reported by Ko and Lee (2003) who identified the presence of highly volatile compounds such as diallyl disulfide and methyl propenyl disulfide from garlic and dimethyl disulfide from onion (Ko et al, 2003). Diallyl disulfide is a typical irritant flavor component found in plants of the Allium genus, which includes garlic and onion (Jeon et al, 2012). When the tissue is destroyed, alliin is decomposed to allicin and pyruvic acid by alliinase.…”

Section: Analysis Of Volatile Compounds Using Gc/msmentioning

confidence: 99%

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

Park

Yang²,

Lee³

et al. 2018

Food Sci Biotechnol

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The effects of five different drying conditions on kimchi powder quality were determined by comparatively analyzing their physicochemical characteristics, volatile profile, and sensory evaluations. The moisture content of the kimchi powder obtained by each method was \ 10%, and the yield after drying differed among methods ranging from 9.50 to 10.38% (p \ 0.05). Electronic nose and tongue analyses demonstrated significant differences (p \ 0.05) between samples based on the drying temperature. The particle size distribution did not differ considerably between drying methods, except for the ground kimchi (p \ 0.05). The sensory evaluation test revealed that the flavor and taste were rated the highest for the kimchi powder prepared using HADHT. Therefore, hot-air drying at a high temperature was the most effective method for kimchi powder production owing to have a good flavor and taste and the shorter drying time.

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“…Hyphen was indicated as not detected. and the increase in aldehydes, such as furfural and 5-methyl furfural, which provide a sweet flavor (22,23). In addition, Woo et al (24) reported that the sulfur-containing compounds found in garlic changed from di-or tri-sulfur compounds to mono-sulfur compounds upon thermal processing.…”

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confidence: 99%

Changes in volatile flavor compounds in steam-dried Allium hookeri root

Jun

Yang

Choi

et al. 2016

Food Sci Biotechnol

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This study was carried out to identify volatile flavor compounds in root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.

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Volatile Flavor Compounds in Commercial Black Garlic Extracts

Cited by 9 publications

References 15 publications

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

Changes in volatile flavor compounds in steam-dried Allium hookeri root

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