Abstract:To obtain high-quality dried garlic slices，catalytic infrared drying was employed to process Cangshan garlic. The catalytic infrared drying process was optimized through single-factor and response surface experiments. The microstructure，Fourier transform infrared spectrum，and volatile components of dried garlic slices were determined.The results showed that the optimal catalytic infrared drying conditions for garlic slices were a drying temperature of 60 ℃，a loading capacity of 200 g（with a metal mesh specification of 59.5 cm×49.5 cm and an area of 0.3 m2），and a radiation distance of 20 cm.The garlic slices dried by this process showed the allicin content of 1.03 mg/g，the color difference value of 19.15，and a honeycombed microstructure. Gas chromatography-ion mobility spectrometry（GC-IMS）detected 93 peaks for the dried garlic slice samples，with 57 compounds being identified.The main volatile components were aldehydes and sulfur-containing compounds.Experiments showed that catalytic infrared drying significantly affected the flavor characteristics of dried garlic，effectively retaining the fragrant aroma of garlic while enhancing the roasting，cream，and nut aromas.