Research progress on the changes in flavor substances during black garlic processing

Authors

MAO Hantao, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
LI Hui, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
YIN Shixian, Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
RONG Zhixing, Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
WANG Jianhui, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, ChinaFollow

Corresponding Author(s)

王建辉（1980—），男，长沙理工大学教授，博士。E-mail: wangjh0909@163.com

Abstract

Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.

Publication Date

7-22-2024

First Page

227

Last Page

233

DOI

10.13652/j.spjx.1003.5788.2024.80371

Recommended Citation

Hantao, MAO; Hui, LI; Shixian, YIN; Zhixing, RONG; and Jianhui, WANG (2024) "Research progress on the changes in flavor substances during black garlic processing," Food and Machinery: Vol. 40: Iss. 5, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2024.80371
Available at: https://www.ifoodmm.cn/journal/vol40/iss5/32

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