Abstract
Abstract In this study, the quality characteristics of the representative
domestic garlic varieties in Korea (Namdo, Daeseo, Hongsan, and
Uiseong garlic) were compared and their changes according
to the aging process of black garlic were investigated. Each garlic sample was
aged for 15 days according to the manufacturing process of black garlic. The
total phenolic compound contents were 85.2-109.7 mg GAE/100 g in raw garlic
samples, which increased with the aging period, and Hongsan
garlic showed the highest content in both raw and aged black garlic. The content
of alliin was 848.3-1,087.5 mg/100 g in raw garlic samples, and it decreased
significantly on the 5th day (7.3-20.6 mg/100 g) in aged garlic. The contents of
GSAC (γ-glutamyl-S-allyl-cysteine) and GS1PC
(γ-glutamyl-S-1-propenyl-l-cysteine) in raw garlic
samples were 202.1-541.0 mg/100 g and 311.1-474.3 mg/100 g, respectively, but
gradually decreased during the aging process. On the other hand, the SAC
(S-allyl-cysteine) and S1PC (S-1-propenyl-l-cysteine) contents of raw garlic
were very low in all four varieties, but they were highest on the 5th day of
aging and tended to decrease thereafter. On the 5th day of aging, the SAC
content of Namdo garlic (208.0 mg/100 g) was highest
(p<0.05), and S1PC content was significantly higher in Uiseong
garlic (66.2 mg/100 g) than the others.
Publisher
The Korean Society of Food Preservation