Date |
November 17(Tue.) 12:00-12:20 |
Location |
Seminar Room D |
Company |
INABATA KORYO CO., LTD. |
Title |
Differences in aroma and preference of garlic in different cooking methods |
Detail |
Garlic (Allium sativum L.) is an ancient plant that has been cultivated and used in a variety of dishes. The sensory evaluation and instrumental analysis of garlic in different cooking methods were conducted. We report the relationship between palatability by sensory evaluation scores and the difference of aroma components by instrumental analysis. |