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Food Chem

Title:		Characterization of key aroma compounds in aged garlic extract
Author(s):		Abe K; Hori Y; Myoda T;
Address:		"Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka Abashiri, City Hokkaido 099-2493, Japan; Healthcare Research and Development Division, Wakunaga Pharmaceutical Co. Ltd., 1624 Shimokotachi, Kodacho, Akitakata, Hiroshima 739-1195, Japan. Electronic address: 47619001@nodai.ac.jp. Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka Abashiri, City Hokkaido 099-2493, Japan. Electronic address: yh206286@nodai.ac.jp. Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka Abashiri, City Hokkaido 099-2493, Japan. Electronic address: t1myouda@nodai.ac.jp"
Journal Title:		Food Chem
Year:		2020
Volume:		20191224
Issue:
Page Number:		126081 -
DOI:		10.1016/j.foodchem.2019.126081
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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"
Keywords:		Garlic/*chemistry Indicator Dilution Techniques Odorants/*analysis Plant Extracts/*chemistry Time Factors Volatile Organic Compounds/analysis Aged garlic extract Aroma active components Aroma extract dilution analysis Odor activity value Organosulfur comp;
Notes:		"MedlineAbe, Kazuki Hori, Yoji Myoda, Takao eng England 2020/01/07 Food Chem. 2020 May 15; 312:126081. doi: 10.1016/j.foodchem.2019.126081. Epub 2019 Dec 24"