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- W782312315 abstract "Garlic pieces without peeling were subjected to hot air heating at for 30 min. and microwave oven heating for 10 sec to reduce the strength of garlic flavor. Volatile compounds of the treated garlic were decreased, as the heating temperature was raised. Garlic heated at 70, 80 and had 20%, 31% and 49% less volatile compounds, respectively, compared to those of the control. Microwave oven heating revealed a similar trend to those heated at . As the heating temperature was raised, glucose, fructose and fructooligosaccharide contents in the heated garlic were decreased. Pyruvic acid contents in garlic, a degradation product of alliin, was decreased as the heating temperature was raised, but contents of the other organic acids were not affected. Arginine, the main amino acid in garlic was decreased by the hot air heating, but was not affected by the microwave heating. Glutamic acid and tyrosine contents were decreased in all the treated garlic samples." @default.
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- W782312315 date "1999-01-01" @default.
- W782312315 modified "2023-09-23" @default.
- W782312315 title "Effects of Pre-heating on the Flavor of Garlic" @default.
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