| Title: | Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis |
| Author(s): | Yang P; Song H; Wang L; Jing H; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science , Beijing Technology and Business University (BTBU) , Beijing 100048 , P. R. China. College of Food Science and Nutritional Engineering , China Agricultural University (CAU) , Beijing 100083 , P. R. China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight mass spectrometry (GC-TOFMS), and sensory evaluation. In total 52 aroma compounds were identified, and 15 of them with high flavor dilution (FD) factors based on aroma extract dilution analysis (AEDA) were selected and quantitated. Finally, 9 key aroma-active compounds, including acetic acid (sour), allyl methyl trisulfide (cooked garlic), Furaneol (caramel), diallyldisulfide (garlic), diallyltrisulfide (sulfur), (E,Z)-2,6-nonadien-1-ol (cucumber), 3-methylbutanoic acid (sweat), 5-heptyldihydro-2(3H)-furanone (apricot), and diallyl sulfide (garlic), were determined through aroma recombination and omission experiment. In addition to the sulfur-containing compounds, heterocyclic compounds were the major aroma contributors in black garlic. Sensory evaluation revealed that the flavor profile of black garlic mainly consisted of sulfur, sour, sweet, fresh, sauce, gasoline, and roasted odors" |
| Keywords: | Adult Flavoring Agents/*chemistry Garlic/*chemistry Gas Chromatography-Mass Spectrometry Humans Odorants/analysis Smell Taste Volatile Organic Compounds/*chemistry aroma extraction dilution analysis aroma-active compounds black garlic gas chromatography-o; |
| Notes: | "MedlineYang, Ping Song, Huanlu Wang, Lijin Jing, Hao eng 2019/06/30 J Agric Food Chem. 2019 Jul 17; 67(28):7926-7934. doi: 10.1021/acs.jafc.9b03269. Epub 2019 Jul 9" |
