Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review

Ozlem Kilic-Buyukkurt; Hasim Kelebek; Matteo Bordiga; Muharrem Keskin; Serkan Selli

doi:10.1016/j.heliyon.2023.e19056

Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review

Heliyon. 2023 Aug 10;9(8):e19056. doi: 10.1016/j.heliyon.2023.e19056. eCollection 2023 Aug.

Authors

Ozlem Kilic-Buyukkurt¹, Hasim Kelebek², Matteo Bordiga³, Muharrem Keskin⁴, Serkan Selli⁵

Affiliations

¹ Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760, Osmaniye, Türkiye.
² Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250, Adana, Türkiye.
³ Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy.
⁴ Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Türkiye.
⁵ Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye.

Abstract

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.

Keywords: Aroma; Black garlic; Key odorants; Molecular sensory science; Sensomics.