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

doi:10.31015/2025.2.36

EN

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

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.

Keywords

Allium sativum L, black garlic, encapsulation, GC-MS, aroma-active

Thanks

This study was supported by TUBITAK (The Scientific and Technological Research Council of Turkey) within the scope of the 1001 project with project number "219O174". We would like to thank TUBITAK.

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Details

Primary Language

English

Subjects

Food Chemistry and Food Sensory Science, Food Technology

Journal Section

Research Article

Authors

Hatice Kübra Şaşmaz
0000-0003-4728-3151
Türkiye

Onur Sevindik
0000-0002-2761-6695
Türkiye

Gamze Güçlü
0000-0001-7317-6101
Türkiye

Serkan Selli
0000-0003-0450-2668
Türkiye

Hasim Kelebek ^*
0000-0002-8419-3019
Türkiye

Publication Date

June 29, 2025

Submission Date

April 26, 2025

Acceptance Date

June 28, 2025

Published in Issue

Year 2025 Volume: 9 Number: 2

DOI

https://doi.org/10.31015/2025.2.36

IZ

https://izlik.org/JA98PY38MP

APA

Şaşmaz, H. K., Sevindik, O., Güçlü, G., Selli, S., & Kelebek, H. (2025). Effect of encapsulation on aroma and aroma-active components of fresh and black garlic. International Journal of Agriculture Environment and Food Sciences, 9(2), 627-637. https://doi.org/10.31015/2025.2.36

AMA

1.Şaşmaz HK, Sevindik O, Güçlü G, Selli S, Kelebek H. Effect of encapsulation on aroma and aroma-active components of fresh and black garlic. int. j. agric. environ. food sci. 2025;9(2):627-637. doi:10.31015/2025.2.36

Chicago

Şaşmaz, Hatice Kübra, Onur Sevindik, Gamze Güçlü, Serkan Selli, and Hasim Kelebek. 2025. “Effect of Encapsulation on Aroma and Aroma-Active Components of Fresh and Black Garlic”. International Journal of Agriculture Environment and Food Sciences 9 (2): 627-37. https://doi.org/10.31015/2025.2.36.

EndNote

Şaşmaz HK, Sevindik O, Güçlü G, Selli S, Kelebek H (June 1, 2025) Effect of encapsulation on aroma and aroma-active components of fresh and black garlic. International Journal of Agriculture Environment and Food Sciences 9 2 627–637.

IEEE

[1]H. K. Şaşmaz, O. Sevindik, G. Güçlü, S. Selli, and H. Kelebek, “Effect of encapsulation on aroma and aroma-active components of fresh and black garlic”, int. j. agric. environ. food sci., vol. 9, no. 2, pp. 627–637, June 2025, doi: 10.31015/2025.2.36.

ISNAD

Şaşmaz, Hatice Kübra - Sevindik, Onur - Güçlü, Gamze - Selli, Serkan - Kelebek, Hasim. “Effect of Encapsulation on Aroma and Aroma-Active Components of Fresh and Black Garlic”. International Journal of Agriculture Environment and Food Sciences 9/2 (June 1, 2025): 627-637. https://doi.org/10.31015/2025.2.36.

JAMA

1.Şaşmaz HK, Sevindik O, Güçlü G, Selli S, Kelebek H. Effect of encapsulation on aroma and aroma-active components of fresh and black garlic. int. j. agric. environ. food sci. 2025;9:627–637.

MLA

Şaşmaz, Hatice Kübra, et al. “Effect of Encapsulation on Aroma and Aroma-Active Components of Fresh and Black Garlic”. International Journal of Agriculture Environment and Food Sciences, vol. 9, no. 2, June 2025, pp. 627-3, doi:10.31015/2025.2.36.

Vancouver

1.Hatice Kübra Şaşmaz, Onur Sevindik, Gamze Güçlü, Serkan Selli, Hasim Kelebek. Effect of encapsulation on aroma and aroma-active components of fresh and black garlic. int. j. agric. environ. food sci. 2025 Jun. 1;9(2):627-3. doi:10.31015/2025.2.36

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Functional and physicochemical properties during the transition from fresh to black garlic: a comparative review

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Abstract

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

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Functional and physicochemical properties during the transition from fresh to black garlic: a comparative review

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