Changes in the bioactive content and aroma profile of aged garlic with processing conditions

Jiménez-Amezcua, I., Sanz, M. L., Díez-Municio, M., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Oruna-Concha, M. J. ORCID: https://orcid.org/0000-0001-7916-1592 and Soria, A. C. (2025) Changes in the bioactive content and aroma profile of aged garlic with processing conditions. LWT-Food Science and Technology, 227. 118003. ISSN 0023-6438 doi: 10.1016/j.lwt.2025.118003

Abstract/Summary

The use of aged garlic (AG) for food supplement manufacturing benefits from the evaluation of how the processing conditions may affect its bioactive content and sensory profile. In this study, aging of untreated or crushed garlic bulbs under controlled temperature and humidity conditions (ActiveNature™ Technology) was evaluated for 0–40 days. To that aim, a multicomponent characterization including the LC-MS analysis of bioactive S-allyl-L-cysteine (SAC) and S-1-propenyl-L-cysteine (S1PC), the volatile profiling by HS-SPME-GC-MS, and the identification of key odourants by HS-SPME GC-O was addressed for the first time. Results were compared with those of fresh garlic and of commercial black garlic samples. Aging of uncrushed bulbs for 21 days afforded a trade-off to meet the highest content of SAC and S1PC (1.55 and 0.11 mg g− 1, respectively) in the shortest time, and a better aroma associated with a lower content of pungent organosulfur compounds (diallyl sulfide, allyl methyl disulfide, diallyl disulfide, allyl methyl trisulfide, etc) and higher levels of volatiles with fresh, green and sweet notes (e.g. 1.2 and 0.07 μg g− 1 of benzaldehyde and furfural, respectively). These findings are a contribution to satisfy industry and consumer demand for processing methods and analytical approaches providing AG with premium quality.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/123471
Identification Number/DOI	10.1016/j.lwt.2025.118003
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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