Thermal decomposition of alliin, the major flavor component of garlic, in an aqueous solution.
Yu T.H. | Shu C.K. | Ho C.T.
Aqueous solutions of alliin, the major flavor precursor of garlic, were heated in a closed system at 180 degrees C under different pH conditions. The volatile flavor compounds generated were isolated by Likens-Nickerson simultaneous steam distillation/solvent extraction and quantified and identified by GC and GC-MS. A total of 49 volatile compounds were identified in this study. Except allyl alcohol and acetaldehyde, the majority of compounds identified were sulfur-containing compounds. A mechanism for the initial transformation of alliin to allyl alcohol and cysteine and further decomposition of cysteine was proposed which could explain the formation of many sulfur-containing compounds such as methyl sulfides, thiazoles, trithiolanes and dithiazines in this study.
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