Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Whole and Peeled Garlic Jangachi(Korean Pickle) by Aging Period

껍질유무에 따른 마늘장아찌의 품질특성

  • Jung, Hyeon-A (Department of Herbal Cuisine and Nutrition, Daegu Haany University) ;
  • Jung, Hee-Sun (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 정희선 (숙명여자대학교 생활과학부 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학부 식품영양학)
  • Published : 2007.12.31
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Abstract

In this study, raw whole garlic and peeled garlic were pickled in brine, to test for changes in flavor compounds by aging period. Changes in pH, acidity and hardness were measured, and a sensory evaluation performed. The pH of the peeled garlic Jangachi in brine decreased as the aging period increased. The acidity increased as pH decreased, and the hardness tended to decrease as the aging time increased. For the peeled garlic Jangachi in brine, 3,3-thiobis-l-propene, allyl methyl trisulfide, diallyl trisulfide, and dimethyl trisulfide increased as aging proceeded, but allyl methyl disulfide and diallyl disulfide tended to decrease. In the sensory evaluation, hardness decreased as the aging time increased. Therefore, the above flavor compounds are considered to be major components of the characterized flavor of pickled garlic. When the overall quality was compared between the whole garlic Jangachi and peeled garlic Jangachi in brine after 60 days, the peeled garlic Jangachi was deemed superior.

Keywords

References

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