Changes of Physicochemical Properties in Black Garlic during Fermentation

To investigate the changes of main ingredients in black garlic (BG) during fermentation, contents moisture, total acids and reducing sugars were determined. Allicin, 5-Hydroxymethylfurfural (5-HMF), phenols also determined as bioactive substances. DPPH scavenging capacity was to indicate antioxidant activity BG. The hardness color detected well. results showed that moisture content decreased from 66.13% 25.8% fermentation. acids, phenols, increased 0.03 g/g 0.29 g/g, 0.045 μg/g 0.117 μg/g, 0.016 0.406 respectively. 5-HMF 0 4.12 μg/mL continuously, while allicin 0.09 mmol/100 g 0.30 then decayed 0.00 g. L*, a*, b* values BG 23.65 ± 0.44, 0.64 0.06, 0.85 0.05, There a higher intensity dark than fresh garlic. first later fermentation 465.47 27,292.38 Principal component analysis (PCA) samples divided into three clusters, including cluster1 (fresh garlic, S0), cluster2 (S1), cluster3 (S3−S9). This research effectively clarified various stage process, it is expected supply references for production time industrial