Physical-chemical and sensory quality evaluation of garlic cultivars

Physical-chemical quality of 14 garlic cultivars grown in Spain was analyzed, and the cultivars were classified into three types: purple, white and Chinese, in order to show the possible differences among them. The most useful instrumental color parameter to discriminate among the different types of garlic was lightness (L*). The high pH value of the purple-type cultivar Moraluz, and the high content of D-glucose, D-fructose and total sugars of the Chinese-type cultivars were quite remarkable. The consumer judges preferred the color and pungency of the purple-type cultivar Morasol, while Chino Sprint stood out for its intense garlic odor. Finally, correlations between the physicochemical and the sensory parameters were studied. The red color intensity was correlated with lightness (L*) and with hue (h*); pH was correlated with chroma (C*) and moisture percentage was correlated with sucrose content.