EFFECT OF ULTRAHIGH PRESSURE TREATMENT ON VOLATILE COMPOUNDS IN GARLIC

摘要

The intact garlic samples were treated, respectively, at ambient temperaturenunder 200, 400 and 600 MPa for 20 min, and then crushed. Their volatilencompounds were extracted by solid phase microextraction and were analyzednby GC-MS and GC-olfactometry. 29, 19 and 12 kinds of volatile compoundsnwere identified in the mentioned samples, respectively, in which alkyl sulfidesnaccounted for 61.04%, 41.38% and 22.73% in relative peak area, while 23nkinds of volatiles in the untreated sample, 60.01% of which were alkyl sulfides.nThe flavor intensity of odor-active compounds decreased with the pressurenincreasing. The alliinase activity increased by 2.89% after treatment ofn200 MPa, but decreased by 37.19% and 59.18% after treatment of 400 andn600 MPa, resulting in different flavor intensities of garlic. Therefore, it isnpossible to adjust formation and degradation of the volatile compounds inngarlic by pressurization in order to produce garlic products with differentnflavor.