Changes of Physicochemical Properties in Black Garlic during Fermentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Overall Strategy
2.2. Material
2.3. Sample Preparation
2.4. Sensory Evaluation
2.5. Basic Analysis of BG
2.6. Hardness and Color
2.7. Measurement of Oxidation Resistance
2.8. Statistical Analysis
3. Results
3.1. Sensory Evaluation
3.2. Physicochemical Properties
3.2.1. Moisture
3.2.2. Total Acids
3.2.3. Reducing Sugars
3.2.4. Hardness
3.2.5. Color
3.3. Bioactive Functions
3.3.1. Allicin
3.3.2. 5-HMF
3.3.3. Polyphenols
3.3.4. Antioxidation Property
3.4. Principal Components Analysis
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Color | Dry Degree | Texture | Smell | Taste | Total Score |
---|---|---|---|---|---|---|
S1 | 6.67 b | 16.67 a | 17.67 a | 13.33 a | 3.67 b | 58.00 d |
S3 | 17.67 a | 17.00 a | 15.00 a | 13.67 a | 7.00 b | 70.33 c |
S5 | 17.67 a | 17.00 a | 15.67 a | 15.00 a | 14.67 a | 80.00 b |
S7 | 18.00 a | 18.33 a | 16.00 a | 17.00 a | 17.33 a | 86.67 a |
S9 | 18.00 a | 18.33 a | 16.00 a | 16.67 a | 17.33 a | 86.33 ab |
Chroma | S0 | S1 | S3 | S5 | S7 | S9 |
---|---|---|---|---|---|---|
L* | 63.73 ± 0.67 a | 37.00 ± 0.40 b | 22.86 ± 0.32 c | 19.34 ± 0.24 e | 21.33 ± 0.32 d | 23.65 ± 0.44 c |
a* | −2.17 ± 0.18 e | 12.77 ± 0.17 a | 1.86 ± 0.09 b | 1.11 ± 0.06 c | 1.01 ± 0.05 c | 0.64 ± 0.06 d |
b* | 21.94 ± 0.39 a | 19.84 ± 0.41 b | 2.95 ± 0.17 c | 1.79 ± 0.03 d | 1.46 ± 0.06 d | 0.85 ± 0.05 e |
ΔL | 37.28 ± 0.62 a | −55.70 ± 1.00 b | −72.56 ± 1.09 d | −78.74 ± 1.00 e | −72.45 ± 0.77 d | −70.39 ± 0.88 c |
Δa | −2.28 ± 0.20 e | 12.44 ± 0.44 a | 2.15 ± 0.20 b | 1.17 ± 0.06 cd | 1.26 ± 0.08 c | 0.77 ± 0.06 d |
Δb | 21.31 ± 0.28 a | 15.23 ± 0.41 b | −1.69 ± 0.15 c | −2.66 ± 0.15 d | −3.10 ± 0.18 d | −3.62 ± 0.10 e |
ΔE | 43.00 ± 0.63 d | 59.08 ± 0.93 c | 72.61 ± 1.09 b | 77.13 ± 1.89 a | 72.52 ± 0.77 b | 70.48 ± 0.89 b |
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Yuan, X.; Wang, Z.; Liu, L.; Mu, D.; Wu, J.; Li, X.; Wu, X. Changes of Physicochemical Properties in Black Garlic during Fermentation. Fermentation 2022, 8, 653. https://doi.org/10.3390/fermentation8110653
Yuan X, Wang Z, Liu L, Mu D, Wu J, Li X, Wu X. Changes of Physicochemical Properties in Black Garlic during Fermentation. Fermentation. 2022; 8(11):653. https://doi.org/10.3390/fermentation8110653
Chicago/Turabian StyleYuan, Xinyu, Zhuochen Wang, Lanhua Liu, Dongdong Mu, Junfeng Wu, Xingjiang Li, and Xuefeng Wu. 2022. "Changes of Physicochemical Properties in Black Garlic during Fermentation" Fermentation 8, no. 11: 653. https://doi.org/10.3390/fermentation8110653