不同工艺发酵黑蒜的品质风味差异及原因分析

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DOI：10.3969/j.issn.1000-9973.2026.01.003

中图分类号：TS205.5 文献标志码：A 文章编号：1000-9973（2026）01-0020-08

Difference of Quality and Flavor of Black Garlic Fermented by Different Processes and Reason Analysis

ZHU Feng-xia1，²，HAN De-ping²，SHA Hao-jie²， JIA Qian-qian²，LIU Shu²，SU Ding-ding² *

（1.College of Food Science and Engineering，Shandong Agricultural University， Tai'an 271ol8，China;2.Institute of Advanced Agricultural Sciences，Peking University，Weifang 26l325，China）

Abstract：At present，most of black garlic products on the market are made of one-headed purple-skinned garlic processed by high temperature and high humidity treatment. There are significant differences in quality，flavor and consumption experience. In this study， six kinds of black garlic products processed by different processes are selected and their basic physical properties are analyzed by diameter measurement，moisture determination and texture analyzer testing.The types and relative content of metabolites are detected by high performance liquid chromatography-mass spectrometry. The qualitative and relative content determination of volatile substances is carried out by gas chromatography-ion migration spectrometry. It is found that the size of black garlic is related to water content，hardness，stickness，elasticity，chewiness and flavor after maturation.The smaller the size of black garlic，the more fully it is matured，the lower its garlic taste，the stickness and elasticity significantly changes，the beter its flavor.Based on the differences in composition and relative content of metabolites and flavor substances，there are obvious diferences among the six products. The research results show that in the same planting environment，when the processing technology is diffrent，there are great differences in black garlic products，which is closely related to the transformation of metabolites during maturation. In the case of fixed processing technology，the size of raw materials is the most important factor affecting quality.

Key words：black garlic；functional food；flavor；anti-bacteria；inflammation

大蒜是我国重要的传统农作物品种和调味食品。（剩余15132字）