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
收藏
页码：581 / 588
页数：8
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