Alliin and deoxyalliin, two important nonvolatile flavor precursors of garlic, were reacted separately with glucose in an aqueous solution at pH 7.5 in a closed sample cylinder at 180 °C for 1 h. The volatile compounds generated were isolated by using a modified Likens-Nickerson distillation-solvent extraction apparatus and analyzed by GC and GC-MS. The isolate from the interaction of alliin and glucose possessed a very good roasted meaty character; the isolate from the interaction of deoxyalliin and glucose possessed a slightly roasted meaty flavor with garlic character. Several pyrazines were identified from both alliin-glucose and deoxyalliin-glucose model systems. Thiazoles, especially 2-acetylthiazole, were found to be the predominant volatile interaction products of alliin and glucose, whereas pyrazines, especially 2,5-dimethyl-, methyl-, and trimethylpyrazine, were found to be the predominant volatile interaction products of deoxyalliin and glucose. Some thiazoles together with some pyrazines, thiophenes, ketones, furans, and cyclic sulfur-containing compounds were thought to contribute to the roasted meat-like flavor in the model systems.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)