Fresh garlic(FG)was processed at five different relative humidities(RH)at 55◦C for 40 days.The moisture content,aw,browning intensity and DPPH scavenging capacity were determined during processing under controlled con...Fresh garlic(FG)was processed at five different relative humidities(RH)at 55◦C for 40 days.The moisture content,aw,browning intensity and DPPH scavenging capacity were determined during processing under controlled conditions.After processing,sensory acceptance and metabolite differences were analyzed using 1H-NMR.Furthermore,a chemometric analysis was performed using both the 1H-NMR chemical profiles and the sensory evaluation of the 40-day black garlic(BG)samples.An increase in the antioxidant capacity at higher browning rate was observed.The variability for twenty-five compounds showed main changes in amino and organic acids,sugars,organosulfur compounds,ethanol,methanol GABA,choline and 5-hydroxymethylfurfural.Higher acceptance values on the sensory evaluation were for BG processed at 58 and 71%RH,indicating that intermediates RH results in a better sensory quality.An OPLS-DA chemometric analysis showed that sugars,formic acid,5-HMF,amino acids,ethanol,and choline were the main contributors.展开更多
基金the support of CONACyT(the Mexican Council of Science and Technology,CB-252692)Ms.Guadalupe A.V´asquez-Reyes for the NMR data acquisition.P.J.Gonzalez-Ramírez would like to thank CONACyT for a scholarship(Number 715586)to carry out her MSc studies.
文摘Fresh garlic(FG)was processed at five different relative humidities(RH)at 55◦C for 40 days.The moisture content,aw,browning intensity and DPPH scavenging capacity were determined during processing under controlled conditions.After processing,sensory acceptance and metabolite differences were analyzed using 1H-NMR.Furthermore,a chemometric analysis was performed using both the 1H-NMR chemical profiles and the sensory evaluation of the 40-day black garlic(BG)samples.An increase in the antioxidant capacity at higher browning rate was observed.The variability for twenty-five compounds showed main changes in amino and organic acids,sugars,organosulfur compounds,ethanol,methanol GABA,choline and 5-hydroxymethylfurfural.Higher acceptance values on the sensory evaluation were for BG processed at 58 and 71%RH,indicating that intermediates RH results in a better sensory quality.An OPLS-DA chemometric analysis showed that sugars,formic acid,5-HMF,amino acids,ethanol,and choline were the main contributors.
