Garlic oleoresin: characterization of the volatile compounds and use

Abstract

The characterization of volatile compounds in garlic oleoresin obtained at pilot scale and its use in meat products, tomato puree, bread and fused cheese, were evaluated to determine its dosage and substitution index. Using HS-SPME combined with GC-MS, 27 compounds were identified, which represented 96% of the total composition, most of which corresponded to sulfur compounds. According to the components found and their concentrations it is concluded that the volatile composition of the garlic oleoresin is very similar to those reported for garlic essential oil. The use of the oleoresin in five food products and their sensorial evaluation gave a dosage of 0.09% in the mincemeat, 0.3% in the seasoned tomato sauce, 0.06% in the fused cheese and 0.5% in soft bread. The substitution indexes for the mincemeat and for the seasoned tomato sauce were of 50 and 53%, respectively.