The comparative analysis of sensory and flavor quality of black garlic prepared by microwave and freezing pretreatment
ZHANG Xuehui1, LIU Xiao1,2,3, ZHOU Caiqiong1,3*
1(College of Food Science, Southwest University & Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China) 2(North Sichuan Preschool Teachers College, Guangyuan 628017, China) 3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
Abstract: The flavor and quality characteristics of black garlic prepared by temperature and humidity control fermentation of frozen garlic and microwave garlic were compared and analyzed. The results of color and texture analysis showed that the blackening of the two pretreated garlic could be completed after 12 days of fermentation, and the ΔE was between 73.60 and 75.40. After the two kinds of pretreated garlic were prepared into black garlic, the water content of black garlic decreased significantly. The hardness, viscoelasticity, and mastication of black garlic decreased (P<0.05) which gave the black garlic a soft and waxy taste, but there was no significant difference between different pretreatments. The results of taste quality analysis showed that the soluble sugar and total acid contents of freezing and microwave pretreatment increased significantly, the soluble sugar and total acid contents were 4.19 and 4.37 times than that of the control group, and the total acid contents were 5.02 and 4.83 times than before fermentation, respectively. The content of allicin in spicy smell and polyphenols in bitter taste decreased significantly (P<0.05) which gave the black garlic a strong sweet and sour taste. However, there was no difference between the two pretreatments. According to the analysis of fresh garlic and pretreatment garlic, volatile sulfur compounds were the spicy smell which included diene propyl disulfide ether and diene propyl three thioether. While, after fermented into black garlic with garlic sweet smell, the diene propyl disulfide rose, meanwhile, the esters, thiophene, and furan gave the black charcoal roasted garlic flavor and aroma sweet. Freezing pretreatment and fermentation of 1,3,5-trithiane in black garlic had unique garlic flavor, while microwave pretreatment and fermentation of black garlic had higher 2-methyl-1,3-dithiane, phenyl ethyl butyrate, and furan with charcoal roast flavor and fruit-sweet flavor. Results showed that different pretreatments could affect the flavor of black garlic and microwave pretreatment was the best.
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