The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic
Jan Bedrníček,
Ivana Laknerová,
František Lorenc,
Priscila Probio de Moraes,
Markéta Jarošová,
Eva Samková,
Jan Tříska,
Naděžda Vrchotová,
Jaromír Kadlec,
Pavel Smetana
Affiliations
Jan Bedrníček
Department of Food Biotechnologies and Agricultural Products’ Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic
Ivana Laknerová
Food Research Institute Prague, Radiová 1285/7, 102 00 Praha 10—Hostivař, Czech Republic
František Lorenc
Department of Food Biotechnologies and Agricultural Products’ Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic
Priscila Probio de Moraes
Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato No. 80, Campinas 13083-862, Sāo Paulo, Brazil
Markéta Jarošová
Department of Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic
Eva Samková
Department of Food Biotechnologies and Agricultural Products’ Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic
Jan Tříska
Global Change Research Institute CAS, 603 00 Brno, Czech Republic
Naděžda Vrchotová
Global Change Research Institute CAS, 603 00 Brno, Czech Republic
Jaromír Kadlec
Department of Food Biotechnologies and Agricultural Products’ Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic
Pavel Smetana
Department of Food Biotechnologies and Agricultural Products’ Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic
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.