Composition of spontaneous black garlic fermentation in a water bath

Garlic was fermented spontaneously in a water bath with temperature of 72 °C and relative humidity close to 90%. The fermentation periods were 0 (fresh garlic), 7, 14, 21 days. Several physicochemical properties: antioxidant capacity, total polyphenol, flavonoid content, pH, browning intensity determined. All the chemical properties black garlic increased significantly during fermentation, except pH value. value decreased conveniently time fermentation. Browning as physical also A volatile compound process analyzed by SPME-GCMS quite different compared fresh garlic. could be considered instrument processes.