Kilic-Buyukkurt Ozlem, Kelebek Hasim, Bordiga Matteo, Keskin Muharrem, Selli Serkan
Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Türkiye.
Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye.
Heliyon. 2023 Aug 10;9(8):e19056. doi: 10.1016/j.heliyon.2023.e19056. eCollection 2023 Aug.
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black garlic product with a sweet-sour flavor is formed after various reactions during the applied heat process. As a result, black garlic is more preferred and easily consumed by the consumers compared to white garlic. This review aims to summarize the studies on the changes in the odorants during the heat treatment employed in the production of black garlic as well as the factors affecting the changes in the aroma and aroma-active compounds and the use of molecular sensory science (MSS) approach, which has been applied in recent years as a new method for the determination of the aroma compounds. This work revealed that the use of the MSS on the aroma changes in black garlic is quite limited in the literature. Thus, more studies are needed to understand the aroma changes that occur during the formation of black garlic from white garlic in more detail.
黑蒜是一种相对较新的产品，近年来变得非常受欢迎。它是通过对生（白）蒜进行热处理发酵而获得的。白蒜令人不悦的刺鼻气味消失，在加热过程中的各种反应后形成了具有酸甜味道的黑蒜产品。因此，与白蒜相比，黑蒜更受消费者青睐且易于食用。本综述旨在总结关于黑蒜生产过程中热处理期间气味物质变化的研究，以及影响香气和香气活性化合物变化的因素，以及分子感官科学（MSS）方法的应用，该方法近年来作为一种测定香气化合物的新方法被应用。这项工作表明，在文献中，MSS用于研究黑蒜香气变化的情况相当有限。因此，需要更多的研究来更详细地了解从白蒜形成黑蒜过程中发生的香气变化。
