ArticleHeliyon2023
Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review.
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
13 citing papers in PubMed.
- Effects of aged black garlic (ABG10+Frontiers in nutrition · 2026Trial
- Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant-Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach.Journal of food science · 2026Article
- Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread.Scientific reports · 2026Article
- Material Nondestructive Investigations Reveal the Hidden Secrets of Two Saxon Quarter Thalers Issued in 1544-A Case Study.Materials (Basel, Switzerland) · 2026Article
- Unraveling phytochemistry and biofunctionality of black garlic: a systematic review.Food science and biotechnology · 2026Review
- Exploring gastroprotective effect and mechanisms of epigallocatechin gallate-impregnated black garlic in acidic ethanol-induced gastric ulcer model mice.Journal of the science of food and agriculture · 2025Article
- Combined SPME-GC × GC-MS Volatilomics and UHPLC-HRMS Metabolomics Data Fusion Provides a Multidimensional Fingerprinting and Discrimination of White Garlic From the Piacenza Region.Journal of food science · 2025Article
- HS-SPME/GC-MS andFood chemistry: X · 2025Article
- Polyphenolic Profiling and Evaluation of Antioxidant, Antidiabetic, Anti-Alzheimer, and Antiglaucoma Activities ofLife (Basel, Switzerland) · 2025Article
- Dry-Cured Sausages "Salchichón" Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo).Foods (Basel, Switzerland) · 2024Article
- Anti-Cancer and Anti-Inflammatory Properties of Black Garlic.International journal of molecular sciences · 2024Review
- The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk.Foods (Basel, Switzerland) · 2023Article
- Characterization of garlic oil/β-cyclodextrin inclusion complexes and application.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 after various reactions during the applied heat process. As a result, black garlic is more preferred and easily consumed by the consumers compared to white garlic. This review aims to summarize the studies on the changes in the odorants during the heat treatment employed in the production of black garlic as well as the factors affecting the changes in the aroma and aroma-active compounds and the use of molecular sensory science (MSS) approach, which has been applied in recent years as a new method for the determination of the aroma compounds. This work revealed that the use of the MSS on the aroma changes in black garlic is quite limited in the literature. Thus, more studies are needed to understand the aroma changes that occur during the formation of black garlic from white garlic in more detail.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.