Premium
Effects of drying time on the aroma of garlic ( Allium sativum L.) seasoning powder
Author(s) -
Li Kaixuan,
Zhan Ping,
Tian Honglei,
Wang Peng,
Ji Yunyun
Publication year - 2021
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3620
Subject(s) - seasoning , aroma , chemistry , dimethyl trisulfide , diallyl disulfide , food science , allium sativum , gas chromatography , gas chromatography–mass spectrometry , chromatography , mass spectrometry , dimethyl disulfide , raw material , sulfur , organic chemistry , botany , biochemistry , biology , apoptosis
To investigate the effects of different drying times on the aroma of garlic seasoning powder (GSP), five GSP samples, including raw (1) and dry‐treated (4) samples by hot air drying with different times, were analyzed by solid‐phase microextraction‐gas chromatography‐mass spectrometry (SPME/GC‐MS) combined with quantitative descriptive analysis (QDS) and gas chromatography‐olfactometry (GC‐O). The GC‐MS analysis allowed identifying 49 volatile compounds in GSP samples. GSPs provided a high number of sulfur‐containing compounds, mainly diallyl disulfide, diallyl sulfide, dimethyl disulfide, 3‐vinyl‐1,2‐dithiacyclohex‐4‐ene, and dimethyl trisulfide, which were closely related to the aroma of seasoning powder. Statistically significant differences resulted among raw (GSP1) and dried samples (GSP2‐GSP5), relating to the drying time. Combined with principal component analysis (PCA) and hierarchical clustering analysis (HCA), the results showed that raw and dry‐treated GSPs provided different volatile profiles and presented different sensory behaviors during drying. Partial least squares regression (PLSR) result elucidated that the evolution of heterocyclic compounds and thioethers was highly correlated with sensory profiles. The aroma properties of sulfides in garlic seasoning powder were closely related to the changes in sulfide content during processing, which may lead to differences in aroma between GSPs. These results might serve as a reference for garlic processing and provide valuable information for the future commercial utilization of garlic in the food industry.