Influence of different pretreatments on the flavor quality of garlic puree
FU Xudong1, CHEN Heshen1,3, ZHOU Caiqiong1,2*
1(College of Food Science,Southwest University,Chongqing 400715,China) 2(Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China) 3(Fujian Institute of Product Quality Inspection,Fuzhou 350002,China)
Abstract: The effects of citric acid soaking combined with blanching pretreatment (YJ), microwave pretreatment (YW) and ultrasonic pretreatment (YC) on the flavor quality of prepared garlic puree were studied. The results showed that there was no significant difference in water content, color value and flavor components of garlic puree(MG)prepared by three pretreatment methods. The color change of garlic puree prepared by microwave pretreatment (YW-MG) was the smallest. The sour, sweet, umami of garlic puree after citric acid soaking and blanching treatment (YJ-MG)was generally better than garlic puree prepared by ultrasonic pretreatment (YC-MG) and YW-MG. The analysis of functional components showed that YW-MG had higher total thiosulfinate, and YJ treated garlic had higher total phenols. Analysis of volatile flavor components showed that fresh garlic mainly contains thioethers, which were prepared into garlic puree after different pretreatments, the type and proportion of thioethers increased. YJ-MG had the highest proportion of thioethers, and YW-MG had the most thioethers species; the analysis of flavor characteristics showed that fresh garlic was mainly affected by diallyl sulfide and 3,4-dimethylthiophene. The proportions of diallyl disulfide and 3-vinyl-4-ene-1,2-cyclohexyl sulfide increased after garlic puree, and dimethyl trisulfide was detected in YC-MG and YW-MG. The principal component analysis showed that sulfide and thiophene were the main characteristic flavors of garlic puree, and the combined score of the garlic puree with citric acid soaking and hot stamping was the highest. To sum up, the flavor of garlic puree prepared by citric acid soaking and blanching pretreatment is better. Microwave and ultrasonic pretreatment can change the flavor of garlic puree, and microwave pretreatment to prepare garlic puree is beneficial to prevent greening.
符旭栋,陈何燊,周才琼. 不同预处理对蒜泥风味品质的影响[J]. 食品与发酵工业, 2021, 47(9): 231-239.
FU Xudong,CHEN Heshen,ZHOU Caiqiong. Influence of different pretreatments on the flavor quality of garlic puree[J]. Food and Fermentation Industries, 2021, 47(9): 231-239.
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2021, Vol. 47 
