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Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review
Black 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 aft...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10469958/ https://www.ncbi.nlm.nih.gov/pubmed/37664728 http://dx.doi.org/10.1016/j.heliyon.2023.e19056 |