Scientific research
on Black Garlic

If you are interested in the scientific background of Black Garlic, we have put together a small excerpt of the most relevant research.

The sharp and unpleasant taste of garlic is replaced by a mild, sweet and sour taste of black garlic. Of particular importance is the sulfur-containing amino acid compound S-allylcysteine ​​(SAC), which is 5-6 times higher in black garlic than in fresh garlic. Low temperature processed garlic contains more SAC than garlic processed at higher temperatures. (Bae et al., 2014).

• Amino acids increase the content of alanine, valine, leucine, isoleucine, lysine, arginine, proline, asparagine, aspartic acid, tyrosine and phenylalanine at the beginning of the black garlic processing. Organic acids form acetic, formic, succinic and 3-hydroxypropionic acids during the processing of black garlic (Liang et al., 2015).

• Black garlic has no digestive irritating side effect. The sweeter taste of black garlic is due to the degradation of polysaccharides to mono- and oligosaccharides under the influence of temperature, while the sour aftertaste is due to a decrease in pH (Zhang et al., 2014).

• The content of natural sugars, which is directly related to the sweetness of black garlic, increases from 28% in fresh garlic to 47% in black garlic. Other components such as proteins and lipids do not show quantitative differences compared to fresh garlic, but the content of individual amino acids increases significantly after processing (Wang et al., 2010).

• Garlic acquires a dark brown or black color due to the melanoidin formed in it, with more intense color development at higher temperatures. Taste nuances similar to balsamic vinegar and tamarind can be referred to when describing sweet and sour (Kim et al., 2012).