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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.27 No.4
- 발행연도
- 2022.12
- 수록면
- 464 - 473 (10page)
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초록· 키워드
오류제보하기
Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying, and/or microwave-vacuum drying. The aim of this study was to determine the aroma and sensory characteristics of commercial garlic powders using instrumental and descriptive analyses. A sensory lexicon describing 13 aroma characteristics of dried garlic powder was developed, and 35 volatile compounds were identified. This study confirmed several key compounds related to fresh-garlic aroma, including dimethyl disulfide and allyl methyl trisulfide, and identified allyl dimethyl trisulfide as a compound related to roasted-garlic aroma, with non-sulfur-containing compounds involved. The findings of this study can improve the understanding of organosulfur compounds that develop in dried garlic products during processing.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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