Analysis of volatile flavor compound in black garlic by solid phase microextraction-GC-MS
ZHANG Zhong-yi
ZHANG Pin-feng
SHAO Wen-ke
CHAI Ying
Abstract：Using fresh garlic as raw material to ferment black garlic naturally,volatile flavor compounds from black garlic were collected using solid-phase microextraction (SPME)and identified by GC-MS.The components were compared with the volatile components of fresh garlic.The results showed that 14 kinds of volatile flavor compounds content in black garlic were higher.The main compounds extracted from black garlic were 2,2-dimethyl-1,3-dithiane(41.26%,fragrant),diallyl sulfide (22.10%,light fragrant),dial-lyl disulphide(9.67%,strong irritant),and so on.Compared with fresh garlic,the excitant material content in black garlic such as diallyl disulphide decreased significantly while thiamethoxam alkanes with aromas material increased.At the same time,pyrazine flavoring substances also generated in black garlic which were nonexistent in the fresh garlic,and gave the black garlic special pleasant aroma.
Keywords：black garlicsolid phase microextraction(SPME)GC-MSvolatile flavor compound
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 6-10 )