An analysis of the changes on intermediate products during the thermal processing of black garlic

Abstract

The thermal processing of black garlic was simulated. Fresh garlic was incubated at 55°C with 80% humidity and sampled every 5 or 10days. The changes in relevant products were as follows: the fructan content was decreased by 84.79%, and the fructose content was increased by 508.11%. The contents of Maillard reaction intermediate products were first increased and then decreased. The colour of garlic gradually became dark and the pH decreased from 6.13 to 4.00. By analyzing these changes, the mechanism of black garlic formation and the changes on the Maillard reaction were revealed. The sweetness of black garlic resulted mainly from the fructose that was produced, and the black colour was largely due to the Maillard reaction between fructose/glucose and amino acids. An understanding of this process is useful to explain the formation mechanism of black garlic and could lead to better control of the quality of black garlic.

Keywords: Amadori compounds; Black garlic; Fructose (PubChem CID: 5984); Fructosylproline (PubChem CID: 119856); Fructosylvaline (PubChem CID: 71316981); Fructosylvaline (PubChem CID: 71777427); Glucose (PubChem CID: 107526); Heyns compounds; Sucrose (PubChem CID: 5988); Sugar; Thermal processing.