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

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.