Characteristics of garlic of the Czech origin

Characteristics of garlic of the Czech origin

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 > 35μmol of p...

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Veröffentlicht in:Czech Journal of Food Sciences 2013-01, Vol.31 (6), p.581-588
Hauptverfasser: Grégrová, A., Čížková, H., Bulantová, I., Rajchl, A., Voldřich, M.
Format: Artikel
Sprache:eng
Schlagworte:
Brix value
czech garlic
Garlic
morphology
pungency
Pungent principles
Pyruvic acid
quality indicators
sensory analysis
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Beschreibung
Zusammenfassung: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 > 35μmol of pyruvate/g; moisture 55–70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg.
ISSN:1212-1800
1805-9317
DOI:10.17221/539/2012-CJFS