Recent advances in sulfur-containing flavors of garlic (Allium sativum L.): formation mechanisms, controlling factors and innovative processing technologies

Garlic (Allium sativum) is considered one of the most important vegetables worldwide. Sulfur-containing compounds in garlic contribute to its unique flavor and function as important bioactive components. However, these sulfur-containing flavor compounds are chemically unstable and are affected by a...

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Hlavní autoři:	Panpan Wu, Tianyu Dong, Jie Sun, Haitao Chen
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-05-01
Edice:	Food Chemistry: X
Témata:	Garlic flavor Allicin Volatile organic sulfur compounds Flavor formation Factors Innovative processing
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157526004074
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