บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Composition and change of flavor compounds in garlic cloves (Allium sativum L.) by processing treatments.

Hong GyungHoon; Jang HyunSae; Kim YoungBae;

Journal of the Korean Society for Horticultural Science Year: 1999 Vol: 40 Issue: 1 Pages: 19-22 Ref: 9 ref.

1999

บทคัดย่อ

Composition and change of flavor compounds in garlic cloves (Allium sativum L.) by processing treatments.

 

The composition and kinds of volatiles present in intact garlic cloves were analysed using a microwave assisted process (MAP), a nondestructive extracting method. The effects of processing on the volatile compounds of garlic extracts were also examined. 17 major flavour compounds were found in intact garlic cloves. The production and loss of volatiles was high when garlic was chopped. Microwave treatment was more effective in preventing the loss of non-protein sulphur compounds. The results suggest that microwave processing garlic is an effective method for preserving its functional compounds.