Qin Wen, Huber Katrin, Popp Moritz, Bauer Patrick, Buettner Andrea, Sharapa Constanze, Scheffler Laura, Loos Helene M
Department of Chemistry and Pharmacy, Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.
Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.
Front Nutr. 2020 Sep 18;7:565496. doi: 10.3389/fnut.2020.565496. eCollection 2020.
Due to its characteristic flavor and positive effects on human health, garlic is a highly valued food ingredient. Consumption of garlic alters the quality of body odors, which may in some instances hinder social interaction but be beneficial in other contexts, as it is assumed to contribute to early flavor learning in the breastfeeding context, for example. In previous work, allyl methyl sulfide (AMS) has been identified as the major odor-active metabolite in urine and milk, being excreted together with the odorless metabolites allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO) after ingestion of raw garlic. The present work aimed to elucidate whether commonly used culinary thermal processing steps influence the excretion profiles of garlic-derived compounds. To this aim, urine ( = 6) and milk ( = 4) samples were donated before and after ingestion of roasted and cooked garlic and investigated by gas chromatography-olfactometry/mass spectrometry, and, in the case of milk, by aroma profile analysis. The concentrations of AMS, AMSO, and AMSO were determined by stable isotope dilution assays. Sensory evaluations revealed that a garlic-like odor was perceivable in milk samples donated after ingestion of roasted and cooked garlic. Besides AMS, AMSO, and AMSO, no other odor-active or odorless compounds related to the ingestion of roasted or cooked garlic were detected in the urine and milk samples. Maximum concentrations of the metabolites were detected around 1-2 h after garlic intake. In some cases, a second maximum occurred around 6 h after ingestion of garlic. The cooking procedure led to a more important reduction of metabolite concentrations than the roasting procedure. These findings suggest that intake of processed garlic leads to a transfer of odor-active and odorless metabolites into milk, which contributes to early flavor learning during breastfeeding and may also have a physiological effect on the infant.
由于其独特的风味以及对人体健康的积极影响，大蒜是一种备受重视的食品成分。食用大蒜会改变身体气味的性质，在某些情况下这可能会妨碍社交互动，但在其他情况下则有益，例如据推测它有助于母乳喂养过程中的早期风味学习。在先前的研究中，烯丙基甲基硫醚（AMS）已被确定为尿液和乳汁中主要的气味活性代谢产物，摄入生大蒜后，它会与无气味的代谢产物烯丙基甲基亚砜（AMSO）和烯丙基甲基砜（AMSO₂）一起排出体外。本研究旨在阐明常用的烹饪热处理步骤是否会影响大蒜衍生化合物的排泄情况。为此，在摄入烤蒜和煮蒜之前和之后采集了尿液（n = 6）和乳汁（n = 4）样本，通过气相色谱 - 嗅觉测定法/质谱法进行研究，对于乳汁样本，则通过香气轮廓分析进行研究。采用稳定同位素稀释法测定AMS、AMSO和AMSO₂的浓度。感官评价显示，摄入烤蒜和煮蒜后采集的乳汁样本中可察觉到类似大蒜的气味。除了AMS、AMSO和AMSO₂之外，在尿液和乳汁样本中未检测到与摄入烤蒜或煮蒜相关的其他气味活性或无气味化合物。大蒜摄入后约1 - 2小时检测到代谢产物的最高浓度。在某些情况下，摄入大蒜后约6小时出现第二个峰值。与烘焙过程相比，烹饪过程导致代谢产物浓度的降低更为显著。这些发现表明，摄入加工后的大蒜会导致气味活性和无气味代谢产物转移到乳汁中，这有助于母乳喂养期间的早期风味学习，并且可能对婴儿也有生理影响。
