Changes in volatile flavor compounds in steam-dried
Allium hookeri root.
Food Sci Biotechnol 2016;
25:1327-1331. [PMID:
30263412 DOI:
10.1007/s10068-016-0208-2]
[Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 07/20/2016] [Accepted: 07/20/2016] [Indexed: 10/20/2022] Open
Abstract
This study was carried out to identify volatile flavor compounds in Allium hookeri root (AHR) and steam-dried AHR. The volatile compounds were extracted using a simultaneous steam distillation and extraction (SDE) method and identified by gas chromatography/mass spectrometry (GC/MS) analysis. Forty volatile compounds, present at a concentration of 76.10 mg/kg, were identified in AHR, with sulfur-containing compounds (96.8%) as the major volatile compounds. On the other hand, in two and four times steam-dried AHR, 34 volatile compounds present at 5.96 mg/kg and 28 compounds present at 4.23mg/kg were identified, respectively. This two and four times steam-dried AHR respectively contained sulfur-containing compounds (64.1 and 37.4%) and aldehydes (19.3 and 45.4%) as the dominant compounds. The sulfur-containing compounds decreased, whereas the aldehydes increased relative to levels in AHR with increased steam-drying time. This is the first report on volatile flavor compounds in AHR and steam-dried AHR.
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