Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Correlation between Pungency and Allicin Content of Pickled Garlic during Aging

마늘장아찌 숙성 중 매운맛과 Allicin량과의 상관관계

  • Published : 1994.10.01
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Abstract

Relationship between pungency and allicin content of pickled garlic during aging was examined . Degree of pungency of pickled garlic during aging at 20 $^{\circ}C$ was determined by the sensory evaluation. A panel of 10 members evaluated seven samples of pickled garlic which were aged for 0, 10 , 20, 40 , 50 or 60 days by using scoring test (seven point scale). The sensory evaluation results showed that pungency of pickled garlic decreased gradually during aging, and scored at 3.07 on the 40 th day of aging. Content of allicin, which was a major pungent component of garlic homogenate, was quantitatively analyzed by HPLC. The level of allicin in homogenate of pickled garlic was found to decrease gradually, and to 5.9% on the 40 th day of aging compared with that of fresh garlic. Relationship between the pungency score results and the content of allicin demonstrated a highly positive correlation (r=0.9648).

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