Recent Advances of Changes of Sulfur Compounds in Black Garlic Processing
LIU Pingxiang
WU Peng
WENG Rui
CHEN Jing
LI Yonghua
GAO Rui
BI Jingxiu
JIANG Yuying
ZHAO Tong
YUAN Xuexia
HAO Haining
WANG Yutao
Abstract：Sulfur-containing compounds is the most important flavor components and characteristic nutrients in garlic.The variety and content of sulfur-containing compounds changed dramatically in the process of black garlic processing,leading to the change of sensory and nutritional quality of black garlic.In the present paper,the changes of sulfur-containing compounds,including S-alk(en)yl-L-cysteine sulfoxide,γ-glutamyl-S-alk(en)yl-L-cysteine,S-alk(en)yl-L-cysteine,thiosulfinate,and volatile thioether,in black garlic processing were reviewed,which could be the theoretical basis for the control and improvement of black garlic quality and promot the healthy development of black garlic processing industry.
Keywords：Black garlicprocessing technologysulfur-containing compoundschange pattern
Publication Date：2024-12-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 31-37 )