Odour Profile and Colour Characteristics of waxy brakedown paralysis process in garlic assessed by instrumental methods.

VALERIA MESSINA, GABRIELA GRIGIONI, MÓNICA GUIÑAZU AND NOEMÍ WALSÖE DE RECA

Congreso; ISOEN 2011; 2011

Waxy breakdown is a physiological disorder, not due to infection by microorganisms, which affects garlic during latter stages of growth and is often associated with periods of high temperature near harvest. This paralysis affects odour and colour of garlic. Waxy breakdown was studied and separated in two groups according to damage: cloves totally brown color (group a) and cloves totally white colour and wool aspect (group b). The odour profile of garlic was measured by an electronic nose and colour determination was done using a BYK-Gardner spectro-guide. Clear separations between the odour profiles of cloves samples were observed. In relation to colour parameters, different behaviours were observed. The methodologies applied have shown the possibility to differentiate garlic sensory quality expressed by odour and colour caracterices.