PHYSICAL–CHEMICAL AND SENSORY QUALITY EVALUATION OF GARLIC CULTIVARS

ABSTRACT

Physical–chemical quality of 14 garlic cultivars grown in Spain was analyzed, and the cultivars were classified into three types: purple, white and Chinese, in order to show the possible differences among them. The most useful instrumental color parameter to discriminate among the different types of garlic was lightness (L*). The high pH value of the purple‐type cultivar Moraluz, and the high content of d ‐glucose, d ‐fructose and total sugars of the Chinese‐type cultivars were quite remarkable. The consumer judges preferred the color and pungency of the purple‐type cultivar Morasol, while Chino Sprint stood out for its intense garlic odor. Finally, correlations between the physicochemical and the sensory parameters were studied. The red color intensity was correlated with lightness (L*) and with hue (h*); pH was correlated with chroma (C*) and moisture percentage was correlated with sucrose content.

PRACTICAL APPLICATIONS

One of the main objectives of this work was to advise growers on the selection of garlic seed. The data obtained in this work was sent to a regional research and advising agronomic center (Technical Agronomic Institute, provincial council of Albacete), where advice was given to local growers concerning the selection of the most adequate seeds, in terms of physical– chemical properties and consumer preference, plus agronomic performance (data not included in this article). The conclusions reached in this study will make an important contribution to the agronomic characterization of the garlic cultivars grown in Spain.