Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography–olfactometry–mass spectrometry (GC-O-MS), gas chromatography–time-of-flight mas...

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Published inJournal of agricultural and food chemistry Vol. 67; no. 28; pp. 7926 - 7934
Main Authors Yang, Ping, Song, Huanlu, Wang, Lijin, Jing, Hao
Format Journal Article
LanguageEnglish
Published United States American Chemical Society 17.07.2019
Subjects
gas chromatography−olfactometry−mass spectrometry
black garlic
odor activity value
aroma-active compounds
aroma extraction dilution analysis
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Abstract Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography–olfactometry–mass spectrometry (GC-O-MS), gas chromatography–time-of-flight mass spectrometry (GC-TOFMS), and sensory evaluation. In total 52 aroma compounds were identified, and 15 of them with high flavor dilution (FD) factors based on aroma extract dilution analysis (AEDA) were selected and quantitated. Finally, 9 key aroma-active compounds, including acetic acid (sour), allyl methyl trisulfide (cooked garlic), Furaneol (caramel), diallyldisulfide (garlic), diallyltrisulfide (sulfur), (E,Z)-2,6-nonadien-1-ol (cucumber), 3-methylbutanoic acid (sweat), 5-heptyldihydro-2­(3H)-furanone (apricot), and diallyl sulfide (garlic), were determined through aroma recombination and omission experiment. In addition to the sulfur-containing compounds, heterocyclic compounds were the major aroma contributors in black garlic. Sensory evaluation revealed that the flavor profile of black garlic mainly consisted of sulfur, sour, sweet, fresh, sauce, gasoline, and roasted odors.
AbstractList Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography–olfactometry–mass spectrometry (GC-O-MS), gas chromatography–time-of-flight mass spectrometry (GC-TOFMS), and sensory evaluation. In total 52 aroma compounds were identified, and 15 of them with high flavor dilution (FD) factors based on aroma extract dilution analysis (AEDA) were selected and quantitated. Finally, 9 key aroma-active compounds, including acetic acid (sour), allyl methyl trisulfide (cooked garlic), Furaneol (caramel), diallyldisulfide (garlic), diallyltrisulfide (sulfur), (E,Z)-2,6-nonadien-1-ol (cucumber), 3-methylbutanoic acid (sweat), 5-heptyldihydro-2­(3H)-furanone (apricot), and diallyl sulfide (garlic), were determined through aroma recombination and omission experiment. In addition to the sulfur-containing compounds, heterocyclic compounds were the major aroma contributors in black garlic. Sensory evaluation revealed that the flavor profile of black garlic mainly consisted of sulfur, sour, sweet, fresh, sauce, gasoline, and roasted odors.
Black garlic is a new garlic product produced through fermentation of fresh garlic and very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS), and sensory evaluation. Totally 52 aroma compounds were identified, and 15 of them with high FD factors based on aroma extract dilution analysis (AEDA) were selected and quantitated. Finally, nine key aroma-active compounds, including acetic acid (sour), allyl methyl trisulfide (cooked garlic), furaneol (caramel), diallyldisulfide (garlic), diallyltrisulfide (sulfur), (E,Z)-2,6-nonadien-1-ol (cucumber), 3-methylbutanoic acid (sweat), 5-heptyldihydro-2(3H)-furanone (apricot), and diallyl sulfide (garlic), were determined through aroma recombination and omission experiment. In addition to the sulfur-containing compounds, heterocyclic compounds were the major aroma contributors in black garlic. Sensory evaluation revealed that the flavor profile of black garlic mainly consisted of sulfur, sour, sweet, fresh, sauce, gasoline, and roasted odors.
Author Yang, Ping
Wang, Lijin
Song, Huanlu
Jing, Hao
AuthorAffiliation China Agricultural University (CAU)
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science
College of Food Science and Nutritional Engineering
AuthorAffiliation_xml – name: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science
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  surname: Song
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Keywords gas chromatography−olfactometry−mass spectrometry
black garlic
odor activity value
aroma-active compounds
aroma extraction dilution analysis
Language English
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Snippet Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key...
Black garlic is a new garlic product produced through fermentation of fresh garlic and very popular in Asia countries due to its health benefits. Its key...
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Title Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis
URI http://dx.doi.org/10.1021/acs.jafc.9b03269
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