Effect of encapsulation on aroma and aroma-active components of  fresh and black garlic

Hatice Kübra Şaşmaz; Onur Sevindik; Gamze Güçlü; Serkan Selli; Hasim Kelebek

Article Details

Effect of encapsulation on aroma and aroma-active components of fresh and black garlic

Authors:

Hatice Kübra Şaşmaz | Onur Sevindik | Gamze Güçlü | Serkan Selli | Hasim Kelebek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Food Chemistry and Food Sensory Science | Food Technology

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.9 Issue 2, pp.627-637

Document Type:

Article

Publication Date:

6/2025

Document Language:

English

Document ID (Org No.):

2001348456

pISSN:

2618-5946

Keywords:

Abstract:

 In this study, aroma profiles and aroma-active compounds of fresh garlic EFG and black garlic EBG samples encapsulated using the complex coacervation method were investigated. Volatile aroma components were analysed by GC-MS gas chromatography-mass spectrometry with the HS-SPME headspace-solid phase microextraction method. EFG and EBG samples contained 30 and 37 different aroma compounds, respectively. The chemical changes during the fermentation of black garlic caused a significant decrease in the number of aroma compounds. A total of 13 aroma-active compounds were identified in the encapsulated samples. The odor dilution FD factors of these compounds ranged from 4 to 1024. Among the 10 identified compounds, 2 were alcohols, 3 were sulfur-containing compounds, 4 were acids, and 1 was a ketone. The remaining 3 compounds were unidentified aroma-active compounds. This study provides an important contribution in terms of expanding the use of encapsulated garlic products in the food industry and developing products suitable for consumer preferences. These findings may lead to the widespread use of encapsulated garlic products in functional food and nutraceutical fields in the future.

 In this study, aroma profiles and aroma-active compounds of fresh garlic EFG and black garlic EBG samples encapsulated using the complex coacervation method were investigated. Volatile aroma components were analysed by GC-MS gas chromatography-mass spectrometry with the HS-SPME headspace-solid phase microextraction method. EFG and EBG samples contained 30 and 37 different aroma compounds, respectively. The chemical changes during the fermentation of black garlic caused a significant decrease in the number of aroma compounds. A total of 13 aroma-active compounds were identified in the encapsulated samples. The odor dilution FD factors of these compounds ranged from 4 to 1024. Among the 10 identified compounds, 2 were alcohols, 3 were sulfur-containing compounds, 4 were acids, and 1 was a ketone. The remaining 3 compounds were unidentified aroma-active compounds. This study provides an important contribution in terms of expanding the use of encapsulated garlic products in the food industry and developing products suitable for consumer preferences. These findings may lead to the widespread use of encapsulated garlic products in functional food and nutraceutical fields in the future.

 In this study, aroma profiles and aroma-active compounds of fresh garlic EFG and black garlic EBG samples encapsulated using the complex coacervation method were investigated. Volatile aroma components were analysed by GC-MS gas chromatography-mass spectrometry with the HS-SPME headspace-solid phase microextraction method. EFG and EBG samples contained 30 and 37 different aroma compounds, respectively. The chemical changes during the fermentation of black garlic caused a significant decrease in the number of aroma compounds. A total of 13 aroma-active compounds were identified in the encapsulated samples. The odor dilution FD factors of these compounds ranged from 4 to 1024. Among the 10 identified compounds, 2 were alcohols, 3 were sulfur-containing compounds, 4 were acids, and 1 was a ketone. The remaining 3 compounds were unidentified aroma-active compounds. This study provides an important contribution in terms of expanding the use of encapsulated garlic products in the food industry and developing products suitable for consumer preferences. These findings may lead to the widespread use of encapsulated garlic products in functional food and nutraceutical fields in the future.

 In this study, aroma profiles and aroma-active compounds of fresh garlic EFG and black garlic EBG samples encapsulated using the complex coacervation method were investigated. Volatile aroma components were analysed by GC-MS gas chromatography-mass spectrometry with the HS-SPME headspace-solid phase microextraction method. EFG and EBG samples contained 30 and 37 different aroma compounds, respectively. The chemical changes during the fermentation of black garlic caused a significant decrease in the number of aroma compounds. A total of 13 aroma-active compounds were identified in the encapsulated samples. The odor dilution FD factors of these compounds ranged from 4 to 1024. Among the 10 identified compounds, 2 were alcohols, 3 were sulfur-containing compounds, 4 were acids, and 1 was a ketone. The remaining 3 compounds were unidentified aroma-active compounds. This study provides an important contribution in terms of expanding the use of encapsulated garlic products in the food industry and developing products suitable for consumer preferences. These findings may lead to the widespread use of encapsulated garlic products in functional food and nutraceutical fields in the future.

Article Details

Effect of encapsulation on aroma and aroma-active components of fresh and black garlic

Authors:

Hatice Kübra Şaşmaz | Onur Sevindik | Gamze Güçlü | Serkan Selli | Hasim Kelebek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Food Chemistry and Food Sensory Science | Food Technology

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.9 Issue 2, pp.627-637

Document Type:

Article

Publication Date:

6/2025

Document Language:

English

Document ID (Org No.):

2001348456

pISSN:

2618-5946

Allium sativum L

black garlic

encapsulation

GC-MS

aroma-active

Issues

Article Details

Effect of encapsulation on aroma and aroma-active components of fresh and black garlic

Authors: Hatice Kübra Şaşmaz | Onur Sevindik | Gamze Güçlü | Serkan Selli | Hasim Kelebek

Publisher: Gültekin ÖZDEMİR

Main Topics: Food Chemistry and Food Sensory Science | Food Technology

Journal: International Journal of Agriculture Environment and Food Sciences Vol.9 Issue 2, pp.627-637

Document Type: Article

Publication Date: 6/2025

Document Language: English

Document ID (Org No.): 2001348456

pISSN: 2618-5946

Allium sativum L

black garlic

encapsulation

GC-MS

aroma-active

Issues

Authors:

Hatice Kübra Şaşmaz | Onur Sevindik | Gamze Güçlü | Serkan Selli | Hasim Kelebek

Publisher:

Gültekin ÖZDEMİR

Main Topics:

Food Chemistry and Food Sensory Science | Food Technology

Journal:

International Journal of Agriculture Environment and Food Sciences Vol.9 Issue 2, pp.627-637

Document Type:

Article

Publication Date:

6/2025

Document Language:

English

Document ID (Org No.):

2001348456

pISSN:

2618-5946