Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSasmaz, Hatice Kubra
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSevindik, Onur
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:36:13Z
dc.date.available2025-01-06T17:36:13Z
dc.date.issued2024
dc.description.abstractThe effects of production parameters on aroma compounds were elucidated by conducting a detailed comparison between fresh and black garlic samples, providing new insights that contribute to the existing body of literature on aroma compound analysis in garlic. A total of 113 aroma compounds were identified including sulfur compounds, aldehydes, ketones, pyrazines, furans, thiophenes, volatile alcohols, and acids. The aroma profile of the black garlic samples varied depending on factors such as temperature, humidity, and fermentation duration. The black garlic sample with the highest aroma quantity was the one produced at the lowest temperature, humidity, and duration. Additionally, a total of 34 aroma-active compounds that create the characteristic odor of fresh and black garlic samples were determined by GC-MS-O and aroma extract dilution analysis (AEDA). The fresh garlic sample contained allyl methyl disulfide and diallyl disulfide, which are responsible for the characteristic garlic odor, while in the black garlic samples, furfuryl alcohol was found to be the most dominant aroma-active compound. The findings of this study will help better elucidate the impacts of production process parameters on the aroma and aroma-active profiles of black garlic.
dc.description.sponsorshipT?rkiye Bilimsel ve Teknolojik Arastirma Kurumu [TOVAG 219O174]; Scientific and Technological Research Council of Turkiye (TUBITAK)
dc.description.sponsorshipThis research study was financially supported by the Scientific and Technological Research Council of Turkiye (TUBITAK) (Project number: TOVAG 219O174). We would also like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Antakya, Hatay, Turkiye, for his editing.
dc.identifier.doi10.1021/acsfoodscitech.4c00540
dc.identifier.issn2692-1944
dc.identifier.scopus2-s2.0-85209596924
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1021/acsfoodscitech.4c00540
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1808
dc.identifier.wosWOS:001354991200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofAcs Food Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAllium sativum L.
dc.subjectblack garlic
dc.subjectaroma-active components
dc.titleDecoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry
dc.typeArticle

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