Comparison of Physicochemical Characteristics of Garlic Produced from South Korea and China

Abstract

Garlic is widely cultivated and frequently used as a spice in South Korea, due to its characteristic flavor. It is rich in sulfur‐containing compounds (for example, allicin) and nonsulfur elements (for example, phosphorus and potassium). During the last few years, the cultivation area of garlic in South Korea has gradually decreased, one of the reasons being the increase in low‐priced imported garlic from China. Several studies have reported the discrimination of foods originating from different geographical areas by analyzing their physicochemical properties using various statistical methods. In this study, the differentiation of geographical origin of garlic between South Korea (60 samples) and China (41 samples) was performed by analyzing their physicochemical properties (for example, pH, soluble solid, moisture, free sugars, mineral elements, total flavonoid, and total phenolic contents) combined with statistical methods. The significant difference between domestic garlic from South Korea and imported garlic from China was investigated in terms of pH, moisture content, total flavonoid content, and all trace minerals except for manganese and magnesium. Logistic regression analysis was performed to determine the geographical origin (South Korea or China) of garlic after selecting the appropriate independent variables. As a result, the calculated logistic regression equation from the analysis of copper, iron, phosphorus, zinc, and sucrose contents could be used to determine whether the geographical origin of garlic was South Korea or China. Practical Application Despite being widely used in South Korea, the cultivation area of garlic in South Korea has gradually decreased over the last few years. One of the reasons is the increase in low‐priced imported garlic from China. To discriminate the geographical origin of garlic between South Korea and China, analyzed physicochemical properties (that is, Cu, Fe, P, Zn, and sucrose contents) of garlic in combination with logistic regression analysis can be helpful for scientists working on food forensics. This discrimination technique can help to maintain the quality of garlic and prevent economic fraud by confirming the authenticity of garlic from South Korea.

The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic

“…These values are typical for FG originating from the Czech Republic, where the moisture content is usually between 55 and 70% [12]. When compared with garlic from other countries, samples originating from South Korea have an average moisture content of 63.43%, whereas Chinese samples have 66.76% [21]. Moreover, Shin et al [22] reported that Chinese garlic samples had a moisture content higher than 70% on average.…”

Geographical differentiation of garlic based on HS-GC-IMS combined with multivariate statistical analysis

“…In addition to distinguishing garlic from different sources morphologically and physiologically, there have been some previous reports proposing other identification methods. For example, (1) isozyme analysis methods; 11 (2) isotope ratio mass spectrometry (IRMS); 7,12 (3) methods to link genotypes to agronomic traits using DArTseq; 13 (4) the multi-element distribution of garlic from different origins has been compared using various spectrometric techniques such as inductively coupled plasma emission spectrometry (ICP-OES), inductively coupled plasma mass spectrometry (ICP-MS), and inductively coupled plasma atomic emission spectroscopy (ICP-AES); 14–19 (5) other determination methods rely on metabolomics, including amino acids and their derivatives, organic sulfides, volatile organic compounds (VOCs), characteristic markers, and metabolomics fingerprints. 8,14,20–22 The identification of adulteration in food products is crucial for ensuring consumer safety and maintaining the integrity of the market.…”