| 摘要 |
PROBLEM TO BE SOLVED: To provide a garlic oil having increased roast smell specific to heated garlic and further suppressed raw hot unpleasant odor and a manufacturing method therefor.SOLUTION: There is provided a garlic oil having the concentration of 2,6-dimethyl pyrazine in the garlic oil of 0.1 to 5 ppm and a ratio between peak areas of 2,6-dimethyl pyrazine and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one obtained by measurement with solid phase micro extraction (SPME) gas chromatograph mass spectrometry of 1:0.01 to 1:15. Preferably, the garlic oil has the concentration of diallyl trisulfide of 100 ppm or less. There is provided a manufacturing method of the garlic oil, in which garlic as raw material is dry garlic, comprising the step of impregnating dry garlic with a solution of fructose and/or galactose and heat-treating the garlic impregnated with reducing sugar in an edible oil and fat at 90 to 200°C.SELECTED DRAWING: None |
