The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder
Black garlic is produced as a result of the so-called “fermentation processes” of whole heads or cloves kept under controlled conditions of temperature and humidity for several weeks. During this long-term heat treatment, garlic undergoes enzymatic and non-enzymatic browning reactions, which greatly...
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MDPI AG
2022-04-01
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| author | Katarzyna Najman Katarzyna Król Anna Sadowska |
| author_facet | Katarzyna Najman Katarzyna Król Anna Sadowska |
| author_sort | Katarzyna Najman |
| collection | DOAJ |
| description | Black garlic is produced as a result of the so-called “fermentation processes” of whole heads or cloves kept under controlled conditions of temperature and humidity for several weeks. During this long-term heat treatment, garlic undergoes enzymatic and non-enzymatic browning reactions, which greatly change its taste, aroma, physicochemical, organoleptic and bioactive properties. Black garlic is most often produced in the form of cloves, and recently also in the form of paste and powder. This work focused on the comparison of functional properties of black garlic, such as volatile compounds, taste profile, total polyphenols content, antioxidant activity, color (CIE L*, a*, b*), water activity (a<sub>w</sub>), pH, soluble solids content (°Brix) and moisture content, depending on the form of its occurrence: cloves, spreading paste and powder. After long-term heat treatment, garlic was characterized by a higher content of dry matter and water-soluble solids, respectively at about 22% and 24% for spreading paste and 166% and 44% for powder. The conducted research showed significant differences in the bioactive properties of the tested garlic samples, with the lowest content of polyphenols and antioxidant properties in fresh, unprocessed garlic (6.05 ± 0.07 mg GAE/1 g d.m. and 232.95 ± 4.06 µM TEAC/1 g d.m., respectively), while in garlic subjected to long-term heat treatment, the total polyphenols content and antioxidant potential were two times higher than in the unprocessed garlic. The polyphenol content and antioxidant properties were the highest in the spread garlic (respectively, 15.16 ± 0.08 mg GAE/1 g d.m. and 638.46 ± 3.37 µM TEAC/1 g d.m.) and the lowest in the powdered samples (respectively, 11.02 ± 0.51 mg GAE/1 g d.m. and 541.71 ± 5.22 µM TEAC/1 g d.m.). Obtained black garlic samples gain completely different sensory characteristics determined using instrumental methods. In black garlic and its preparations, the intensity of unpleasant taste and aroma is reduced as a result of the appearance of metabolites during the long-term heat treatment, which in turn determined the specific, delicate sweet–sour taste and pleasant aroma, completely unrelated to the aroma of the unprocessed product. Taking into account the obtained results, it can be stated that black garlic, in the form of cloves, paste and powder, exhibits completely different properties than white garlic. |
| first_indexed | 2024-03-10T04:22:32Z |
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| id | doaj.art-106afbeb3e5f4d8f857f99f5e2674f46 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
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| spelling | doaj.art-106afbeb3e5f4d8f857f99f5e2674f462023-11-23T07:45:53ZengMDPI AGApplied Sciences2076-34172022-04-01129421510.3390/app12094215The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and PowderKatarzyna Najman0Katarzyna Król1Anna Sadowska2Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandBlack garlic is produced as a result of the so-called “fermentation processes” of whole heads or cloves kept under controlled conditions of temperature and humidity for several weeks. During this long-term heat treatment, garlic undergoes enzymatic and non-enzymatic browning reactions, which greatly change its taste, aroma, physicochemical, organoleptic and bioactive properties. Black garlic is most often produced in the form of cloves, and recently also in the form of paste and powder. This work focused on the comparison of functional properties of black garlic, such as volatile compounds, taste profile, total polyphenols content, antioxidant activity, color (CIE L*, a*, b*), water activity (a<sub>w</sub>), pH, soluble solids content (°Brix) and moisture content, depending on the form of its occurrence: cloves, spreading paste and powder. After long-term heat treatment, garlic was characterized by a higher content of dry matter and water-soluble solids, respectively at about 22% and 24% for spreading paste and 166% and 44% for powder. The conducted research showed significant differences in the bioactive properties of the tested garlic samples, with the lowest content of polyphenols and antioxidant properties in fresh, unprocessed garlic (6.05 ± 0.07 mg GAE/1 g d.m. and 232.95 ± 4.06 µM TEAC/1 g d.m., respectively), while in garlic subjected to long-term heat treatment, the total polyphenols content and antioxidant potential were two times higher than in the unprocessed garlic. The polyphenol content and antioxidant properties were the highest in the spread garlic (respectively, 15.16 ± 0.08 mg GAE/1 g d.m. and 638.46 ± 3.37 µM TEAC/1 g d.m.) and the lowest in the powdered samples (respectively, 11.02 ± 0.51 mg GAE/1 g d.m. and 541.71 ± 5.22 µM TEAC/1 g d.m.). Obtained black garlic samples gain completely different sensory characteristics determined using instrumental methods. In black garlic and its preparations, the intensity of unpleasant taste and aroma is reduced as a result of the appearance of metabolites during the long-term heat treatment, which in turn determined the specific, delicate sweet–sour taste and pleasant aroma, completely unrelated to the aroma of the unprocessed product. Taking into account the obtained results, it can be stated that black garlic, in the form of cloves, paste and powder, exhibits completely different properties than white garlic.https://www.mdpi.com/2076-3417/12/9/4215black garlicpolyphenolsantioxidant activityvolatile compoundstaste profile L*a*b* |
| spellingShingle | Katarzyna Najman Katarzyna Król Anna Sadowska The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder Applied Sciences black garlic polyphenols antioxidant activity volatile compounds taste profile L*a*b* |
| title | The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder |
| title_full | The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder |
| title_fullStr | The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder |
| title_full_unstemmed | The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder |
| title_short | The Physicochemical Properties, Volatile Compounds and Taste Profile of Black Garlic (<i>Allium sativum</i> L.) Cloves, Paste and Powder |
| title_sort | physicochemical properties volatile compounds and taste profile of black garlic i allium sativum i l cloves paste and powder |
| topic | black garlic polyphenols antioxidant activity volatile compounds taste profile L*a*b* |
| url | https://www.mdpi.com/2076-3417/12/9/4215 |
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