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

Abstract

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
Pages137-151
Number of pages15
ISBN (Print)9780841226166
DOIs
StatePublished - Jan 1 2011

Publication series

NameACS Symposium Series
Volume1068
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Fingerprint 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

    Cadwallader, K., Potts, D., Brisske-BeVier, L., & Mirarefi, S. (2011). Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic. In Volatile Sulfur Compounds in Food (pp. 137-151). (ACS Symposium Series; Vol. 1068). American Chemical Society. https://doi.org/10.1021/bk-2011-1068.ch007