摘要
含硫化合物是大蒜中最重要的风味成分和特征营养功能成分,其种类和含量在黑蒜加工过程中发生了剧烈变化,从而使黑蒜的感官和营养功能品质发生改变.本文综述了S-烷(烯)基-L-半胱氨酸亚砜类化合物、γ-谷氨酰基-S-烷(烯)基半胱氨酸类化合物、S-烷(烯)基-L-半胱氨酸类化合物、硫代亚磺酸酯类物质以及硫醚类挥发性成分等含硫化合物在黑蒜加工中的变化规律,从而为黑蒜品质的控制与提升提供理论基础,有利于黑蒜加工业的健康发展.
Abstract
Sulfur-containing compounds is the most important flavor components and characteristic nutrients in garlic.The variety and content of sulfur-containing compounds changed dramatically in the process of black garlic processing,leading to the change of sensory and nutritional quality of black garlic.In the present paper,the changes of sulfur-containing compounds,including S-alk(en)yl-L-cysteine sulfoxide,γ-glutamyl-S-alk(en)yl-L-cysteine,S-alk(en)yl-L-cysteine,thiosulfinate,and volatile thioether,in black garlic processing were reviewed,which could be the theoretical basis for the control and improvement of black garlic quality and promot the healthy development of black garlic processing industry.
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