Volatile profiles of raw, golden, and black garlic and their sensory impact in garlic rice
Thermal processing and rice preparation markedly altered the volatile profiles of garlic. The type and amount of garlic, along with rice bran oil levels, critically influenced the aroma characteristics of garlic rice, providing a basis for developing products with optimized sensory appeal. © 2025 Society of Chemical Industry.
Authors
- Niramon Utama‐ang (ORCID: https://orcid.org/0000-0001-7594-7360)
- Daniel A. Dias (ORCID: https://orcid.org/0000-0003-0129-3178)
- Russell Keast (ORCID: https://orcid.org/0000-0003-2147-7687)
- Simone Lewin (ORCID: https://orcid.org/0000-0003-4055-342X)
- Yada Nolvachai (ORCID: https://orcid.org/0000-0002-8436-1836)
- Peeraporn Pakakaew (ORCID: https://orcid.org/0009-0009-9534-3762)
Institutions
- Deakin University (AU)
- Maejo University (TH)
- North Chiang Mai University (TH)
- Chiang Mai University (TH)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-12
- DOI
- https://doi.org/10.1002/jsfa.70309
- Primary Topic
- Garlic and Onion Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Deakin University
- Chiang Mai University
- National Research Council of Thailand
- Royal Golden Jubilee (RGJ) Ph.D. Programme
- Faculty of Agro-Industry, Chiang Mai University