Physicochemical changes and sensorial properties during black garlic elaboration: A review

Abstract

[Background] Black garlic (BG) is produced by the heat treatment of fresh garlic (FG) bulbs under controlled conditions of high temperature and high relative humidity for long periods of time without any additional treatment or additives. During this thermal process, changes in the chemical and physicochemical composition of BG are produced in very different magnitude, mainly affecting volatile sulfur compounds, free amino acids, polyphenols and carbohydrates.

[Scope and approach] By analysing these changes, studies about the mechanism involved in the BG elaboration have been conducted. Recent scientific findings have indicated that the Maillard reaction (MR) is responsible for BG transformation, leaving behind the hypothesis of spontaneous fermentation.

[Key findings and conclusions] We summarize the knowledge of the main chemical and physicochemical changes that take place during the BG obtainment paying special attention to non-enzymatic browning reactions. Thus, the trends in BG research are related to the usefulness of MR compounds as indicators of quality for controlling the non-enzymatic process of BG as well as the evidence of the important role of the conditions of moisture and temperature required for the industrial production of BG.