Characterization of key aroma compounds in aged garlic extract

We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory analysis showed a high intensity of the "acid", "seasoning," and "metallic" odor in AGE. The aroma of AGE exhibited more complex notes compared to those of fresh garlic which were characterized as "pungent." Aroma components of AGE were evaluated using aroma extract dilution analysis. Thirty-nine odorants were detected as key odorants in AGE. Allyl methyl sulfide (sulfury), 2-methoxyphenol (smoky), 4,5-dimethyl-3-hydroxy-2(5H)-furanone (seasoning-like), eugenol (spicy) and ethyl butanoate (fruity), which were mostly absent in fresh garlic, contributed to the AGE aroma. These results suggest that chemical reactions that occur during the aging process of garlic are important for the development of the characteristic aroma of AGE.