Effects of temperature on the quality of black garlic

BACKGROUND Black garlic is a type of garlic product that is generally produced by heating raw garlic at high temperature with controlled humidity for more than 30 days. Black garlic has appeared on the market for many years. It is crucial to investigate the characteristics of quality formation of bl...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-05, Vol.96 (7), p.2366-2372
Main Authors: Zhang, Xinyan, Li, Ningyang, Lu, Xiaoming, Liu, Pengli, Qiao, Xuguang
Format: Article
Language:English
Subjects:
Allium sativum
Amino acids
Amino Acids - chemistry
black garlic
Browning
Cooking
flavour
Flavours
Food Analysis
Food Quality
Foods
Formations
Furaldehyde - analogs & derivatives
Furaldehyde - chemistry
Garlic
Garlic - chemistry
Humidity
Nitrogen - chemistry
Phenols
Phenols - chemistry
processing
quality
Sulfinic Acids - chemistry
Temperature
Temperature effects
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Summary:BACKGROUND Black garlic is a type of garlic product that is generally produced by heating raw garlic at high temperature with controlled humidity for more than 30 days. Black garlic has appeared on the market for many years. It is crucial to investigate the characteristics of quality formation of black garlic during processing at various temperatures. RESULTS In this study, fresh garlic was processed to black garlic at temperatures of 60, 70, 80 and 90 °C. Moisture, amino acid nitrogen and allicin contents decreased gradually during thermal processing of various temperatures. Reducing sugar, 5‐hydroxymethylfurfural, total phenols, total acids contents and browning increased. The changing rate of quality indicators and flavour of black garlic varied at different temperatures. Browning intensity reached about 74 when black garlic aged. The sensory score was significantly higher in black garlic aged at 70 °C (39.95 ± 0.31) compared with that at other temperatures, suggesting that 70 °C might facilitate formation of good quality and flavour of black garlic during processing. CONCLUSION Temperature had a remarkable impact on the quality and flavour of black garlic. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7351