Volatile Compounds of Blanched, Fried Blanched, and Baked Blanched Garlic Slices

After being blanched in boiling water, intact peeled garlic cloves were sliced and then deep-oil-fried or oven-baked to study the contribution of nonvolatile flavor precursors of garlic to thermal flavor generation. Sixteen volatile compounds were detected from blanched garlic; 60 volatile compounds were identified from fried blanched and/or baked blanched garlic. The volatile compounds identified can be divided into four groups: those generated from thermal degradation of nonvolatile flavor precursors of garlic, those generated from thermal interactions of sugars and nonvolatile flavor precursors of garlic, those generated from thermal interactions of lipids and nonvolatile flavor precursors of garlic, and those generated from thermal interactions of sugars, lipids, and nonvolatile flavor precursors of garlic