Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic

• Published in: CYTA: journal of food Vol. 17; no. 1; pp. 796 - 803
• Main Authors: Varga-Visi, Éva, Jócsák, Ildikó, Ferenc, Bálint, Végvári, György
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 01.01.2019; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: aliina, alicina, ajo; allicin; Alliin; Allium sativum; Bioactive compounds; Cooking; Crushing; Disintegration; espacio de cabeza; Garlic; GC-MS; Headspace; Heat transfer; Heat treatment; Organosulfur compounds; Room temperature; Sulfide; Sulfides; sulfuro; thiosulfinate; tiosulfinato
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2019.1656288

The amount of volatile bioactive compounds of garlic (Allium sativum L.) can be modified by techniques that involve disintegration of cells or/and heat transfer. In this study, after crushing of garlic, the amount of organic sulfides increased in the headspace in the function of time (P < 0.05), while the amount of allicin was not influenced (P = 0.249). Increment of heating temperature enhanced the formation of vinyldithiins, diallyl sulfide (DAMS) and methyl propenyl disulfide (MPDS) but had no significant effect (P ≥ 0.05) on the rate of allicin formation. Heat treatment of garlic at 80°C for 10 min hampered the post-treatment formation of most organic sulfides at room temperature, while heating at 60°C for 10 min did not hamper completely their formation during storage at room temperature. Cooking intact garlic cloves resulted in much less organosulfur compounds than crushed garlic of the same weight (P < 0.001).