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Component Analysis by Different Heat Treatments of Garlic (Allium saivum L.)  

Kim Yong-Doo (Department of Food Science and Technology, Sunchon National University)
Seo Jae-Sin (Department of Food Science and Technology, Sunchon National University)
Kim Kyung-Je (Department of Food Science and Technology, Sunchon National University)
Kim Ki-Man (Department of Food Science and Technology, Sunchon National University)
Hur Chang-Ki (Department of Food Science and Technology, Sunchon National University)
Cho In-Kyung (Department of Food Science and Technology, Nambu University)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 161-165 More about this Journal
Abstract
The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.
Keywords
garlic; amino acid; mineral; minerals; volatile compounds; extracts;
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