Effects of drying time on the aroma of garlic (Allium sativum L.) seasoning powder

Abstract

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.

Wild Plants Used as Herbs and Spices in Italy: An Ethnobotanical Review

“…When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic [ 81 ]. The typical aroma of cooked garlic is due to allyl methyl trisulfide [ 82 ]. Garlic is also considered a functional food and is widely used for its antibacterial, hypoglycemic, hypotensive and hypocholesterolemic properties [ 83 ].…”

Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses

“… Li et al (2021) studied the differences in the sensory characteristics between garlic powders with different drying times. Five sensory lexicons were developed in this study using quantitative descriptive analysis: toasted, pungent, cooked garlic, burnt, and herbal.…”

“… Brodnitz et al (1971) studied the volatile compounds in garlic extract and revealed that six sulfur-containing compounds (namely, allyl alcohol, methyl allyl disulfide, diallyl disulfide, dimethyl trisulfide, methyl allyl trisulfide, and diallyl trisulfide) were present in the garlic extracts. Li et al (2021) reported that 49 volatile compounds (mainly heterocyclic, sulfur-containing compounds) were identified in five different garlic seasoning powders. The same study applied quantitative descriptive analysis and identified toasted, pungent, cooked garlic, burnt, and herbal attributes as the main sensory attributes of garlic seasoning powders ( Li et al, 2021 ).…”

“… Li et al (2021) reported that 49 volatile compounds (mainly heterocyclic, sulfur-containing compounds) were identified in five different garlic seasoning powders. The same study applied quantitative descriptive analysis and identified toasted, pungent, cooked garlic, burnt, and herbal attributes as the main sensory attributes of garlic seasoning powders ( Li et al, 2021 ). Although the sensory analysis results of aged garlic extract revealed higher intensities of pungent and seasoning characteristics ( Abe et al, 2020 ), most garlic seasonings are distributed in powder form due to its convenience of storage compared to the extract form.…”

Effect of different drying technologies on the characteristics and quality of lemon slices

“…To further analyze the impact of the four drying methods on the composition of the volatile substances in the lemon slices, principal component analysis (PCA) was performed on the data provided in Table 1, while the obtained eigenvalues and contribution rates are shown in Table 2. PCA is a multivariate mathematical and statistical method that reduces the dimensionality or transforms multiple indicators into a few composite indicators (Li, Zhan, Tian, Wang, & Ji, 2021). As shown in Table 2, the contribution of the first principal component (PC-1), second principal component (PC-2), and third principal component (PC-3) was 48.027%, 28.343%, and 23.629%, respectively.…”