Yılmaz Oral Zeynep Feyza, Kaban Güzin
Department of Food Technology, Vocational College of Technical Sciences, Atatürk University, Erzurum 25240, Türkiye.
Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
Foods. 2023 Oct 23;12(20):3876. doi: 10.3390/foods12203876.
This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage. Three independent batches of sausages were prepared: control: 1% white garlic (WG): WG-1%; BG-1%: 1% BG; BG-2%: 2% BG; and BG-3%: 3% BG. After stuffing, the sausages were subjected to fermentation, heat treatment (internal temperature of 64 °C), and drying, respectively. After production, the final products were analyzed for volatile compounds. A solid-phase microextraction technique was used for the extraction of volatile compounds, and identification was carried out by a gas chromatograph/mass spectrometer. A total of 47 volatile compounds, including sulfur compounds, alcohols, esters, ketones, aliphatic hydrocarbons, acids, aromatic hydrocarbons, aldehydes, and terpenes, were identified from the sausages. The use of BG in HTS had no significant effect on aliphatic hydrocarbons, acids, ketones, aromatic hydrocarbons, and esters. BG increased the abundances of 2-propen-1-ol, allyl methyl sulfide, methyl 2-propenyl-disulfide, sabinene, β-pinene, and β-phellandrene regardless of the increase in the addition rate. BG-3% increased the level of hexanal. According to the PCA results, BG-containing groups showed positive correlation with esters, sulfur compounds, aldehydes, aromatic hydrocarbons, and alcohols, but these chemical groups were more closely correlated with BG-3%. In addition, diallyl disulfide, which is one of the main factors that causes the pungent and spicy smell of garlic, showed a close correlation with WG-1%.
本研究旨在确定在半干发酵香肠热处理碎肉肠（HTS）中使用不同水平的黑蒜（BG）对有机挥发性化合物的影响。制备了三批独立的香肠：对照组：1%白蒜（WG）：WG - 1%；BG - 1%：1%黑蒜；BG - 2%：2%黑蒜；BG - 3%：3%黑蒜。灌制后，香肠分别进行发酵、热处理（内部温度64°C）和干燥。生产后，对最终产品进行挥发性化合物分析。采用固相微萃取技术提取挥发性化合物，并通过气相色谱/质谱仪进行鉴定。从香肠中鉴定出总共47种挥发性化合物，包括硫化合物、醇类、酯类、酮类、脂肪烃、酸类、芳香烃、醛类和萜类。在HTS中使用BG对脂肪烃、酸类、酮类、芳香烃和酯类没有显著影响。无论添加量如何增加，BG都增加了2 - 丙烯 - 1 - 醇、烯丙基甲基硫醚、甲基2 - 丙烯基二硫醚、桧烯、β - 蒎烯和β - 水芹烯的含量。BG - 3%增加了己醛的含量。根据主成分分析结果，含BG的组与酯类、硫化合物、醛类、芳香烃和醇类呈正相关，但这些化学基团与BG - 3%的相关性更强。此外，作为导致大蒜辛辣气味的主要因素之一的二烯丙基二硫醚与WG - 1%密切相关。
