Volatile Flavor Compounds in Commercial Black Garlic Extracts
2012
Jeon, S.Y., Changwon National University, Changwon, Republic of Korea | Baek, J.H., Changwon National University, Changwon, Republic of Korea | Jeong, E.J., Changwon National University, Changwon, Republic of Korea | Cha, Y.J., Changwon National University, Changwon, Republic of Korea
Volatile flavor compounds derived from four black garlic extracts purchased in a local market were analyzed for the purpose of quality assessment. A total of 68 compounds was detected in samples using solid phase microextraction (SPME)/GC/MSD, and they were mainly sulfur-containing compounds, including three unknown compounds (21), aldehydes (10), furans (7), alcohols (6), aromatic compounds (7), ketones (4), acids (4), nitrogen-containing compounds (3), esters (2), and miscellaneous compounds (4). 2,6-Dimethyl-4-heptanone having a fruity-sweet odor was the most abundant in all of the samples. Six sulfur-containing compounds including allyl sulfide, 4-methyl-1,2,4-thiazole, 1,3,5-trithiane, unknown Ⅰ (RI 1564), unknown Ⅱ (RI 1565), and unknown Ⅲ (RI 1613) were detected in all of the samples and appeared to contribute to the garlic-like odor. Particularly, three aldehydes (3-methylbutanal, benzaldehyde, phenylacetaldehyde), four furans (furfural, 2-acetylfuran, 5-methyl-2-furfural, furfural alcohol), and others (2,6-dimethylpyrazine, acetic acid) formed through a Maillard reaction during garlic aging were detected in all of the samples, and they contributed to the characteristic burnt, sweet, and sour flavors of black garlic extracts.
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