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.authorKilic-Buyukkurt, Ozlem
dc.contributor.authorKelebek, Hasim
dc.contributor.authorBordiga, Matteo
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSelli, Serkan
dc.date.accessioned2024-09-18T20:04:33Z
dc.date.available2024-09-18T20:04:33Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
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.en_US
dc.identifier.doi10.1016/j.heliyon.2023.e19056
dc.identifier.issn2405-8440
dc.identifier.issue8en_US
dc.identifier.pmid37664728en_US
dc.identifier.scopus2-s2.0-85168517005en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2023.e19056
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8242
dc.identifier.volume9en_US
dc.identifier.wosWOS:001062119700001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherCell Pressen_US
dc.relation.ispartofHeliyonen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBlack garlicen_US
dc.subjectAromaen_US
dc.subjectKey odorantsen_US
dc.subjectMolecular sensory scienceen_US
dc.subjectSensomicsen_US
dc.titleChanges in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A reviewen_US
dc.typeReview Articleen_US

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