Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 221 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026364

Effects of ultrasonic pretreatment combined with temperature and humidity control fermentation on the color and flavor of black garlic

  • WANG Haoyu ,
  • LIU Xiao ,
  • ZHAO Zhulian ,
  • ZHOU Caiqiong
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  • 1(College of Food Science,Southwest University,Chongqing 400715,China)
    2(North Sichuan Preschool Teachers College,Guangyuan 628017,China)
    3(Engineering & Technology Research Centre of Characteristic Food,Chongqing 400715,China)

Received date: 2020-12-03

  Revised date: 2021-01-06

  Online published: 2021-11-04

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Abstract

The effects of ultrasonic pretreatment combined with temperature and humidity control on the blackening and flavor quality of black garlic fermentation were investigated. The results showed that the content of 5-hydroxymethylfurfural(5-HMF) and color value increased with time and temperature; the color value reached 70 to complete the black change for 9 days; high temperature and low humidity were conducive to the blackening of garlic. The analysis of flavor components showed that longer fermentation time and higher temperature could make the black garlic sourer, and reduce the sweetness and umami taste as well as the pungent bitterness. Fuzzy mathematics sensory evaluation showed that fermentation at RH 70%/75 ℃ for 9 days was appropriate. Analyses of volatile flavor components showed that fresh garlic and ultrasonic pretreated garlic were mainly sulfides with spicy garlic flavor; after being prepared into black garlic, diallyl sulfide with garlic flavor increased, and thianes with onion and charcoal grill flavors increased; it also produced 2-ethyl-1,3-thiazolidine-4-carboxylate with garlic and meat aroma. Principal component analysis and odor contribution value analysis confirmed that the characteristic aroma of black garlic products was garlic aroma, as well as grilled meat and a hint of fruit flavor.

Key words： ultrasonic pretreatment; fermentation; black garlic; color change; flavor quality

Cite this article

WANG Haoyu , LIU Xiao , ZHAO Zhulian , ZHOU Caiqiong . Effects of ultrasonic pretreatment combined with temperature and humidity control fermentation on the color and flavor of black garlic[J]. Food and Fermentation Industries, 2021 , 47(19) : 221 -229 . DOI: 10.13995/j.cnki.11-1802/ts.026364

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