Black Garlic

Flavour in black garlic: a comprehensive review
By Thomas A. Vilgis

Max-Planck-Institute for Polymer Research
Ackermannweg 10, 55128 Mainz, Germany 

Abstract
Black garlic has grown in popularity over the last few years and is now widely used, particularly in fine dining restaurants, but it is also available in shops. After several days to weeks of treatment of the entire bulbs at temperatures between 60 °C and 70 °C, its flavour bears little resemblance to the fresh clove. It has an non-crunchy, soft consistency, a slight acidity and a caramel-like sweetness. It can be used in a variety of applications, including desserts and even chocolate. The purpose of this review is a deeper understanding of the fermentation processes. It is argued that this knowledge provides a basis for systematic temperature controlled process during preparation, which improves the flavour of blackgarlic better.

Keywords
black garlic, flavour, heat treatment, enzymatic reactions, glycation

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