Characteristics of Garlic of the Czech Origin

被引：11

作者：

Gregrova, Adela ^{[1
]}

Cizkova, Helena ^{[1
]}

Bulantova, Ivana ^{[1
]}

Rajchl, Ales ^{[1
]}

Voldpich, Michal ^{[1
]}

机构：

[1] Prague Inst Chem Technol, Fac Food & Biochem Technol, Dept Food Preservat, Prague 16628 6, Czech Republic

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2013年 / 31卷 / 06期

关键词：

Czech garlic; quality indicators; morphology; pungency; sensory analysis; ENZYMATIC DEVELOPMENT; PYRUVIC-ACID; ALLIUM; ONION; ODOR;

D O I：

10.17221/539/2012-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35 mu mol of pyruvate/g; moisture 55-70%; soluble solids > 30 Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg.

引用

页码：581 / 588

页数：8

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