Characteristics of garlic of the Czech origin

A. Grégrová, H. Čížková, I. Bulantová, A. Rajchl and M. Voldřich
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A. Grégrová: 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
H. Čížková: 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
I. Bulantová: 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
A. Rajchl: 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
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

Czech Journal of Food Sciences, 2013, vol. 31, issue 6, 581-588

Abstract: 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 (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:6:id:539-2012-cjfs

DOI: 10.17221/539/2012-CJFS

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