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Changes in Volatile Sulfur Compounds of Garlic under Short-term Storage Conditions  

배현주 (숙명여자대학교 식품영양학과)
전희정 (숙명여자대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.1, 2003 , pp. 17-23 More about this Journal
Abstract
This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.
Keywords
garlic; storage conditions; volatile sulfur compounds;
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