Key enzymes, physicochemical properties and volatile compounds in garlic (Allium sativum L.) cloves at different storage temperatures
文献类型： 外文期刊
作者： Wang, Bingjie 1 ; Jiang, Pengfei 2 ; Zhang, Lihua 1 ; Wang, Zhaogai 2 ; Zong, Wei 1 ;
作者机构： 1.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Henan, Peoples R China
2.Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou 450002, Henan, Peoples R China
关键词： Garlic cloves; Storage temperature; Key enzymes; Physicochemical properties; Volatile compounds
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 64 卷
页码：
收录情况： SCI
摘要：
The dynamic changes in key enzyme activities, physicochemical properties and volatile compounds of garlic cloves were evaluated after storage at -20, 4, 25 and 60 degrees C for 64 d and 28 d, respectively. Samples stored at -20 degrees C exhibited no significant changes in physicochemical properties. A rapid increase in gamma-glutamyl transferase (gamma-GT) activity was observed in samples stored at 4 degrees C. Furthermore, samples stored at 25 degrees C or 60 degrees C facilitated the development of reducing sugar, total acids, total polyphenols and superoxide dismutase with prolonged storage time. Gas chromatography-mass spectrometry (GC-MS) identified 69 volatile compounds in garlic cloves treated at 4 degrees C and 25 degrees C, with sulfur-containing compounds (46 types) being the primary components of the garlic clove aroma profile. Interestingly, garlic with a strong spicy flavor developed a rich fruity aroma during storage at 25 degrees C. This may be related to the increase in the content of ester compounds such as (E)-2-butenoic acid ethyl ester, ethyl tiglate and beta-phenylethyl butyrate. Correlation analysis suggested that peroxidase activity was positively correlated with the content of free amino acids (r = 0.972, p < 0.01) and reducing sugar (r = 0.724) in garlic cloves stored at 4 degrees C, while the activity of gamma-GT (-0.969
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