The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known abo...
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oai:doaj.org-article:7ed52bd7a9774407aea617fe715224982021-11-25T17:34:21ZThe Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic10.3390/foods101127032304-8158https://doaj.org/article/7ed52bd7a9774407aea617fe715224982021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2703https://doaj.org/toc/2304-8158Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on the physicochemical parameters of BG. To prepare the BG samples, a fifteen-day ageing process involving a temperature gradient ranging from 30 to 82 °C was used. It was found that the antioxidant activity, the total polyphenol content, and the total soluble solids increased during ageing, while the pH level, moisture content, and lightness decreased in all the garlic varieties. The varieties of garlic differed in the studied traits significantly, both before (FG) and after ageing (BG). In the sensory analysis, significant differences between the BG varieties were observed only in the pleasantness of texture, while the remaining sensory descriptors (pleasantness of color, odor, taste and intensity of the garlic aroma, and overall acceptability) were not affected by variety. The correlations suggest that most of the FG’s studied parameters in this study do not correlate with the properties of BG and cannot be used for the prediction of the quality of BG. Additionally, HPLC-MS/MS analysis revealed substantial changes in the composition of low molecular compounds.Jan BedrníčekIvana LaknerováFrantišek LorencPriscila Probio de MoraesMarkéta JarošováEva SamkováJan TřískaNaděžda VrchotováJaromír KadlecPavel SmetanaMDPI AGarticlegarlicageing processantioxidant activitybioactive compoundsorganoleptic propertiesHPLC-MS/MS analysisChemical technologyTP1-1185ENFoods, Vol 10, Iss 2703, p 2703 (2021) |
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garlic ageing process antioxidant activity bioactive compounds organoleptic properties HPLC-MS/MS analysis Chemical technology TP1-1185 |
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garlic ageing process antioxidant activity bioactive compounds organoleptic properties HPLC-MS/MS analysis Chemical technology TP1-1185 Jan Bedrníček Ivana Laknerová František Lorenc Priscila Probio de Moraes Markéta Jarošová Eva Samková Jan Tříska Naděžda Vrchotová Jaromír Kadlec Pavel Smetana The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic |
| description |
Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on the physicochemical parameters of BG. To prepare the BG samples, a fifteen-day ageing process involving a temperature gradient ranging from 30 to 82 °C was used. It was found that the antioxidant activity, the total polyphenol content, and the total soluble solids increased during ageing, while the pH level, moisture content, and lightness decreased in all the garlic varieties. The varieties of garlic differed in the studied traits significantly, both before (FG) and after ageing (BG). In the sensory analysis, significant differences between the BG varieties were observed only in the pleasantness of texture, while the remaining sensory descriptors (pleasantness of color, odor, taste and intensity of the garlic aroma, and overall acceptability) were not affected by variety. The correlations suggest that most of the FG’s studied parameters in this study do not correlate with the properties of BG and cannot be used for the prediction of the quality of BG. Additionally, HPLC-MS/MS analysis revealed substantial changes in the composition of low molecular compounds. |
| format |
article |
| author |
Jan Bedrníček Ivana Laknerová František Lorenc Priscila Probio de Moraes Markéta Jarošová Eva Samková Jan Tříska Naděžda Vrchotová Jaromír Kadlec Pavel Smetana |
| author_facet |
Jan Bedrníček Ivana Laknerová František Lorenc Priscila Probio de Moraes Markéta Jarošová Eva Samková Jan Tříska Naděžda Vrchotová Jaromír Kadlec Pavel Smetana |
| author_sort |
Jan Bedrníček |
| title |
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic |
| title_short |
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic |
| title_full |
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic |
| title_fullStr |
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic |
| title_full_unstemmed |
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic |
| title_sort |
use of a thermal process to produce black garlic: differences in the physicochemical and sensory characteristics using seven varieties of fresh garlic |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://doaj.org/article/7ed52bd7a9774407aea617fe71522498 |
| work_keys_str_mv |
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