Establishing compositional differences between fresh and black garlic by a metabolomics approach based on LC–QTOF MS/MS analysis

María Molina-Calle,Verónica Sánchez de Medina,Feliciano Priego-Capote,María D. Luque de Castro

Journal of Food Composition and Analysis（2017）

引用 37|浏览6

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摘要

•The compositional profiles of fresh and black garlic were studied and compared.•Differences in composition were established among three fresh garlic varieties.•The effect of heat treatment on composition as a function of the variety was evaluated.•Amino acids and organosulfur compound were drastically affected by heat treatment.

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关键词

Food analysis,Food composition,Fresh garlic,Black garlic,HPLC−ESI−QTOF-MS,Tentative identification,Polar and mid-polar extracts,Heat treatment

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