Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic

Keith Cadwallader, David Potts, Laura Brisske-BeVier, Samira Mirarefi

Research output: Chapter in Book/Report/Conference proceedingConference contribution


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.

Original languageEnglish (US)
Title of host publicationVolatile Sulfur Compounds in Food
PublisherAmerican Chemical Society
Number of pages15
ISBN (Print)9780841226166
StatePublished - 2011

Publication series

NameACS Symposium Series
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)


Dive into the research topics of 'Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic'. Together they form a unique fingerprint.

Cite this