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 obtained by fermenting raw (white) the application of heat treatment. The undesirable pungent odor white disappears and black with sweet-sour flavor formed after various reactions during applied process. As result, more preferred easily consumed consumers compared to garlic. This review aims summarize studies on changes odorants treatment employed production as well factors affecting aroma aroma-active compounds use molecular sensory science (MSS) approach, which been years method for determination compounds. work revealed MSS quite limited literature. Thus, are needed understand occur formation from detail.