연구소 논문

홍산 품종으로 제조한 흑마늘의 이화학적 특성

  • 2020-12-02
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한국식품저장유통학회 게재 논문

Physicochemical characteristics of black garlic from ‘Hongsan’ variety

Min Jung Kang, Jae Ran Kang, Jung Hye Shin*
Namhae Garlic Research Institute, 52430, Korea

Abstract
The present study aimed to confirm the quality characteristics of black garlic aged from ‘Hongsan’ variety developed by the National Institute of Horticultural and Herbal Science and the ‘Namdo’ variety cultivated mainly in Namhae-gun. The total phenolic compounds of aged Hongsan and Namdo garlic increased 1.3- and 1.7-fold, respectively, and total flavonoid contents increased 8.6- and 11.2-flod, respectively. The content of pyruvate and thiosulfinate decreased with aging in both garlic varieties. The S-allyl cysteine (SAC) contents of Hongsan and Namdo garlic were maximal on day 6 and 2 of aging, respectively, before decreasing. The abundance of γ-glutamyl S-allyl cysteine (γ-GSAC) was ~2.2-fold higher in fresh Hongsan, than fresh Namdo garlic, and increased to ~6-fold after aging. The moisture, pH, acidity, reducing sugar, total sugar, pyruvate, and thiosulfinate contents of aged black garlic did not significantly differ between the two garlic varieties, but the total phenolic compounds and total flavonoids were higher in aged Namdo garlic, whereas hardness, SAC, and γ-GSAC contents were higher in aged Hongsan garlic. The contents of fresh garlic are assumed to be responsible for these difference between the two varieties of aged black garlic.

Key words:black garlic, hongsan, namdo garlic, S-allyl cysteine, γ-glutamyl S-allyl cysteine

Korean J. Food Preserv.
27(6), 714-724 (2020)
https://doi.org/10.11002/kjfp.2020.27.6.714