caa a22 4500 463157141 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0364-3 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0364-3 Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders [Elektronische Daten] [Pamidighantam Rao, Allani Nagender, Lingamallu Rao, Dubasi Rao] Garlic cloves in the form of bits were dried in a cabinet tray dryer and a microwave dryer, and pulverized to obtain free flowing powder. The volatile oil was obtained by hydro-steam distillation method. Fresh cloves and the powders resulting from the two drying methods were used for obtaining the volatile oil, which was analyzed by GC-MS. The studies were mainly restricted to comparing the effect of drying methods on the volatile oil composition of the powders. Although the drying time was reduced considerably from 8h in a cabinet dryer to 0.25h in a microwave dryer, essential oil yield and color values were lower, and flavor quality varied considerably. The relative concentrations of major peaks such as diallyl disulfide, diallyl tetrasulfide increased in both the drying methods, and it was more so in microwave-dried samples. However, the concentrations of the other two major peaks, diallyl trisulfide and allyl methyl trisulfide, decreased in both drying methods, and they were lower in microwave-dried samples. Hunter values of L and b were lower for samples obtained by microwave drying as compared to those of cabinet-dried samples. Springer-Verlag, 2006 Garlic cloves nationallicence Drying nationallicence Hunter values nationallicence Essential oil nationallicence GC-MS analyses nationallicence Rao Pamidighantam Resource Centre, Central Food Technological Research Institute, Habshiguda, Uppal Road, 500 007, Hyderabad, India aut Nagender Allani Resource Centre, Central Food Technological Research Institute, Habshiguda, Uppal Road, 500 007, Hyderabad, India aut Rao Lingamallu Plantation Products, Spices and Flavor Technology Department, Central Food Technological Research Institute, 570 020, Mysore, India aut Rao Dubasi Resource Centre, Central Food Technological Research Institute, Habshiguda, Uppal Road, 500 007, Hyderabad, India aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 791-795 1438-2377 224:6<791 2007 224 217 https://doi.org/10.1007/s00217-006-0364-3 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0364-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rao Pamidighantam Resource Centre, Central Food Technological Research Institute, Habshiguda, Uppal Road, 500 007, Hyderabad, India aut NATIONALLICENCE 700 1- Nagender Allani Resource Centre, Central Food Technological Research Institute, Habshiguda, Uppal Road, 500 007, Hyderabad, India aut NATIONALLICENCE 700 1- Rao Lingamallu Plantation Products, Spices and Flavor Technology Department, Central Food Technological Research Institute, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Rao Dubasi Resource Centre, Central Food Technological Research Institute, Habshiguda, Uppal Road, 500 007, Hyderabad, India aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 791-795 1438-2377 224:6<791 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer