Volatile profiles of raw, golden, and black garlic and their sensory impact in garlic rice.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70309
Abstract: BACKGROUND Golden and black garlic are produced through controlled thermal processing, leading to modifications in physicochemical properties, bioactive compounds, and volatile profiles. These transformations create distinct sensory attributes compared to raw garlic and influence consumer… read more here.
Keywords: volatile profiles; rice; raw golden; garlic rice ... See more keywords