Volatile Flavor Compounds of Freeze Dried Garlic and Garlic Roasted with Oils
2007
Seo, H.M. (Keimyung University, Daegu, Republic of Korea) | Joo, K.J. (Keimyung University, Daegu, Republic of Korea), E-mail: [email protected]
The purpose of this study was to investigate the change of flavor compounds of freeze-dried garlic and garlic roasted with soybean oil and sesame oil. Freeze-dried garlic and ground raw garlic roasted with oils was prepared at 180℃ for 5 minutes. Volatile compounds of garlic samples were obtained by Likens-Nickerson distillation/solvent extraction and identified by GC and GC/MS. Sulfur compounds, methyl allyl sulfide, diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were the major volatile in garlic flavor which was more than 98% of the total volatile compounds.
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