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

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridBordiga, Matteo/0000-0001-6587-9843
dc.contributor.authorKılıç-Buyukkurt, Ozlem
dc.contributor.authorKelebek, Haşim
dc.contributor.authorBordiga, Matteo
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:42Z
dc.date.available2025-01-06T17:36:42Z
dc.date.issued2023
dc.description.abstractBlack 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 aromaactive 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.
dc.identifier.doi10.1016/j.heliyon.2023.e19056
dc.identifier.issn2405-8440
dc.identifier.issue8
dc.identifier.pmid37664728
dc.identifier.scopus2-s2.0-85168517005
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2023.e19056
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1964
dc.identifier.volume9
dc.identifier.wosWOS:001062119700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherCell Press
dc.relation.ispartofHeliyon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectBlack garlic
dc.subjectAroma
dc.subjectKey odorants
dc.subjectMolecular sensory science
dc.subjectSensomics
dc.titleChanges in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review
dc.typeReview Article

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