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Effects of High Hydrostatic Pressure and pH on the Reduction of Garlic Off-flavor  

Lim, Chae-Lan (Department of Food Science and Technology, Seoul Women's University)
Hong, Eun-Jeung (Department of Food Science and Technology, Seoul Women's University)
Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
Choi, Won-Seok (Department of Food Science and Technology, Chungju National University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.5, 2010 , pp. 533-540 More about this Journal
Abstract
Effects of pH (1.8-10.2) and time (56 sec-15 min 4 sec) at high hydrostatic pressure (500 MPa) on the reduction of volatile compounds in garlic were studied. Volatile components of garlic were obtained from the headspace, analyzed, and identified by gas chromatography (GC)-mass spectrometry and an electronic nose. Nineteen sulfur compounds were identified as major compounds in garlic, and furan, aldehydes, alcohols, and ketones were also detected. Off-flavor compounds were more effectively reduced under strong acidic conditions. As the residence time at 500 MPa increased from 56 sec to 15 min 4 sec, the total amount of volatile compounds decreased significantly. The total amount of sulfur compounds decreased about 70% compared to those of raw garlic when the garlic was soaked in buffer (pH 6.0) and treated at 500 MPa for 15 min 4 sec. A principal component analysis showed that the off-flavors of garlic were reduced by the operating time of high hydrostatic pressure as well as pH treatment. The correlation coefficient of the results between GC and the electronic nose analysis was 0.9620. Therefore, pH and high hydrostatic pressure treatment could be used as an efficient method for reducing of garlic off-flavor.
Keywords
garlic; off-flavor; pH adjustment; high hydrostatic pressure;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 2
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