Nutritional quality and volatile flavor substances of 'laba' garlic products produced by either soaking or fumigating with acetic acid

摘要

The quality of garlic (Allium sativum L.) is attributed to nutrients and organosulfurcompounds. In this study, the quality of “Laba” garlic with the same degree of greeningproduced by soaking or fumigating with acetic acid was investigated using freshgarlic as the control. Garlic fumigated with acetic acid exhibited higher soluble solid,monosaccharide, and polyphenol contents. The flavor profiles were significantly distinguishedwithout overlap using the linear discriminant analysis classification model.Thirty volatile compounds were detected in the garlic samples, of which 16 werecommon among the three garlic samples, while four and five unique compoundswere identified in fresh and fumigated garlic, respectively. “Laba” garlic fumigatedwith acetic acid showed more varieties of allyic compounds and higher contents ofthiocycloalka(e)nes than that soaked in acetic acid. In summary, “Laba” garlic producedby fumigation with acetic acid was of higher quality than that produced bysoaking in acetic acid.