Nutritional quality and volatile flavor substances of “laba” garlic products produced by either soaking or fumigating with acetic acid

Abstract

The quality of garlic (Allium sativum L.) is attributed to nutrients and organosulfur compounds. In this study, the quality of “Laba” garlic with the same degree of greening produced by soaking or fumigating with acetic acid was investigated using fresh garlic as the control. Garlic fumigated with acetic acid exhibited higher soluble solid, monosaccharide, and polyphenol contents. The flavor profiles were significantly distinguished without overlap using the linear discriminant analysis classification model. Thirty volatile compounds were detected in the garlic samples, of which 16 were common among the three garlic samples, while four and five unique compounds were identified in fresh and fumigated garlic, respectively. “Laba” garlic fumigated with acetic acid showed more varieties of allyic compounds and higher contents of thiocycloalka(e)nes than that soaked in acetic acid. In summary, “Laba” garlic produced by fumigation with acetic acid was of higher quality than that produced by soaking in acetic acid. Practical applications “Laba” garlic is made by pickling aged garlic in vinegar. However, green pigment, water‐soluble vitamins (including vitamin B and C) and sugars might transfer from garlic to the soaking solution. Therefore, “Laba” garlic was prepared by dry processing, through fumigation with acetic acid. Clarification of quality difference between “Laba” garlic products produced by traditional and dry processing methods will provide useful information for the “Laba” garlic processing industry.

Biochemical Composition, Antioxidant Activity and Antiproliferative Effects of Different Processed Garlic Products

“…Therefore, the molar ratios of monosaccharide compositions in the above four kinds of garlic are 0.21:0.05:0.11:0.36:0.14:1.00, 1.27:0.23:0.21:0.04:7.34:1.00, 0.74:1.85:0.59:0.31:8.5:1.00 and 0.08:0.12:0.11:0.03:0.5:1.00, for fructose, arabinose, xylose, mannose, galactose and glucose, respectively ( Table 1 ). Fructans, which provide the majority of carbohydrates in fresh garlic, are not stable under acidic environments [ 14 ]. As the black garlic was processed at a high temperature for a long time, the heat treatment made the polysaccharide degraded, so the glucose and fructose could participate in the Maillard reaction [ 15 ], resulting in the color change in the black garlic.…”