TY - GEN
T1 - Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic
AU - Cadwallader, Keith
AU - Potts, David
AU - Brisske-BeVier, Laura
AU - Mirarefi, Samira
N1 - Funding Information:
The authors thank Phillip Holcomb and Tali Ditman for their insightful comments on the project. They are also grateful to Abigail Swain for her assistance in collecting data. This work was funded by the National Institute of Mental Health (RO1 MH02034 to G. R. K.) and the National Alliance for Research in Schizophrenia and Depression (NARSAD) with the Sidney J. Baer Trust (G. R. K.).
PY - 2011
Y1 - 2011
N2 - Characteristic aroma components of roasted garlic were identified by combined sensory-instrumental techniques. Sensory descriptive analysis revealed the predominance of raw garlic, pungent, fatty/brothy and caramelized/hydrolyzed protein aroma notes in roasted garlic (177 °C for 1.5 h). Relative potency of individual odorants was determined by gas chromatography-olfactometry of decreasing static headspace samples (GCO-H) and by aroma extract dilution analysis (AEDA) of solvent extracts. Predominant odorants were mainly sulfur compounds (allyl methyl trisulfide, diallyl trisulfide, 2-vinyl-4H-1,3-dithiin, dimethyl trisulfide and diallyl disulfide). Additional characterizing compounds included acetaldehyde, guaiacol, p-vinylguaiacol, eugenol, (Z)-And (E)-isoeugenol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and vanillin. Based on these findings sulfur-containing compounds and thermally-derived nonsulfur-containing compounds are important contributors to the characteristic aroma of roasted garlic.
AB - Characteristic aroma components of roasted garlic were identified by combined sensory-instrumental techniques. Sensory descriptive analysis revealed the predominance of raw garlic, pungent, fatty/brothy and caramelized/hydrolyzed protein aroma notes in roasted garlic (177 °C for 1.5 h). Relative potency of individual odorants was determined by gas chromatography-olfactometry of decreasing static headspace samples (GCO-H) and by aroma extract dilution analysis (AEDA) of solvent extracts. Predominant odorants were mainly sulfur compounds (allyl methyl trisulfide, diallyl trisulfide, 2-vinyl-4H-1,3-dithiin, dimethyl trisulfide and diallyl disulfide). Additional characterizing compounds included acetaldehyde, guaiacol, p-vinylguaiacol, eugenol, (Z)-And (E)-isoeugenol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and vanillin. Based on these findings sulfur-containing compounds and thermally-derived nonsulfur-containing compounds are important contributors to the characteristic aroma of roasted garlic.
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U2 - 10.1021/bk-2011-1068.ch007
DO - 10.1021/bk-2011-1068.ch007
M3 - Conference contribution
AN - SCOPUS:84905672565
SN - 9780841226166
T3 - ACS Symposium Series
SP - 137
EP - 151
BT - Volatile Sulfur Compounds in Food
PB - American Chemical Society
ER -