Czech J. Food Sci., 2013, 31(6):581-588 | DOI: 10.17221/539/2012-CJFS

Characteristics of garlic of the Czech originOriginal Paper

A. Grégrová, H. Čížková, I. Bulantová, A. Rajchl, M. Voldřich
Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Ivana BULANTOVÁ, Aleš RAJCHL and Michal VOLDŘICH† Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) > 90; firmness > 50 N (6-mm tip); pungency > 35μmol of pyruvate/g; moisture 55-70%; soluble solids > 30 °Brix; bulbs dimensions medium and large; the content of alliin > 2 g/kg.

Keywords: Czech garlic; quality indicators; morphology; pungency; sensory analysis

Published: December 31, 2013  Show citation

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Grégrová A, Čížková H, Bulantová I, Rajchl A, Voldřich M. Characteristics of garlic of the Czech origin. Czech J. Food Sci. 2013;31(6):581-588. doi: 10.17221/539/2012-CJFS.
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