Laboratory of Aroma Chemistry, Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri City, Hokkaido 099-2493, Japan.
Healthcare Research and Development Division, Wakunaga Pharmaceutical Company Ltd., 1624 Shimokotachi, Kodacho, Akitakata, Hiroshima 739-1195, Japan.
J Agric Food Chem. 2021 Jan 27;69(3):1020-1026. doi: 10.1021/acs.jafc.0c06634. Epub 2021 Jan 15.
The aroma of aged garlic extract (AGE) has been recently characterized as a complexity of seasoning-like, metallic, fatty, and acidic notes; most of the important aroma compounds were identified in a previous study. Besides the 25 previously identified aromas of AGE, several of the odor compounds that contribute to the acidic notes were isolated and identified using various analytical techniques, including gas chromatography coupled with an olfactometry monitoring system (GC-O), accurate and high-performance preparative GC system, GC-MS analysis, and sensory evaluation. The identified aromas include: 2,4-dimethyl-1,3-dithiolane, 2,5-dimethyl-1,4-dithiane, and 2,6-dimethyl-1,4-dithiane. Interestingly, AGE contains all stereoscopic isomers of each of these components. An aroma recombinant composed of the newly identified acidic odors with other key odorants showed good agreement with the aroma of AGE.
陈年大蒜提取物（AGE）的香气最近被描述为一种复杂性的调味样、金属、脂肪和酸性气味；在前一项研究中已经确定了大多数重要的香气化合物。除了之前确定的 AGE 的 25 种香气之外，还使用各种分析技术（包括气相色谱与嗅觉监测系统（GC-O）、精确和高性能制备气相色谱系统、GC-MS 分析和感官评估）分离和鉴定了对酸性气味有贡献的几种气味化合物。鉴定出的香气包括：2,4-二甲基-1,3-二硫杂环戊烷、2,5-二甲基-1,4-二噻烷和 2,6-二甲基-1,4-二噻烷。有趣的是，AGE 包含这些成分的每个立体异构体。由新鉴定的酸性气味与其他关键气味化合物组成的香气重组体与 AGE 的香气非常吻合。
