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Volatile compounds of fresh and processed garlic.
Kazuki Abe1,2, Yoji Hori1, Takao Myoda1
1Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri, Hokkaido 099-2493, Japan.
Experimental and Therapeutic Medicine
|February 4, 2020
Summary
Garlic
Area of Science:
- Food Chemistry
- Analytical Chemistry
Background:
- Garlic's unique aroma stems from sulfur compounds.
- Processing conditions significantly alter garlic's volatile profile.
Purpose of the Study:
- To review volatile compounds in fresh and processed garlic.
- To examine aroma changes during heating and aging.
Main Methods:
- Literature review of studies on garlic volatile compounds.
- Analysis of sulfur-containing compounds and their transformations.
Main Results:
- Heating generates nitrogen-containing volatiles (pyridines, pyrazines).
- Black garlic is rich in aldehydes.
- Aged garlic extract features esters and phenols.
Conclusions:
- Processing methods critically influence garlic's aroma composition.
- Minor chemical variations during aging create distinct aromas.
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