Effect of freezing, freeze-drying, and air-drying on odor of chive characterized by headspace gas chromatography and sensory analyses

Aroma compounds of fresh and processed chives were analyzed using headspace gas chromatography-mass spectrometry to determine the effect of freezing, freeze-drying, and air-drying on chive. The main aroma component of fresh chive was dipropyl disulfide. The relative proportions of disulfides were smaller in the frozen, freeze-dried, and air-dried chives than in the fresh. The most abundant carbonyl compounds were 2-hexenal in frozen chive and 2-methylpentenal in freeze-dried and air-dried chives. Differences between chive samples were also studied by sensory analyses to determine whether processing affects the odor characteristics of chives. Freezing and drying treatments alter the perceived intensities of the odor attributes, and significant differences between chive samples were found