Black garlic as a substitute for fresh garlic to reduce off‐flavor and enhance consumer acceptance and bioactive properties in cemen paste

The effects of black garlic aged at different periods as a substitute for fresh garlic (FG) on the overall quality of pastırma cemen paste were evaluated during 90 days of storage. The addition of black garlic increased the phenolic content and antioxidant activities of the cemen pastes, and decreased the firmness, stickiness, pH and color values compared to CON (Control). Total aerobic mesophilic bacteria counts of cemen pastes containing black garlic aged for ≥21 days were similar to those of CON, but the counts of yeast and molds of black garlic added-groups were higher than CON during storage. Incorporation of black garlic to cemen paste increased the content of volatile compounds such as esters and terpenes with fruity and sweet notes, while the concentration of sulfur compounds decreased. In this way, the off-flavor of cemen paste was eliminated and its sensory acceptability improved. Considering the overall data, the best results were obtained in the CP3 group produced with black garlic aged for 21 days. Consequently, black garlic can be used as a substitute for FG to improve the consumer acceptance and bioactive properties of cemen paste. Novelty impact statement Some consumers avoid pastırma consumption because of the unpleasant off-flavor from cemen paste. Overcoming this problem is very important for both the producer and the consumer. The results of this study showed that black garlic improved the sensory acceptability and bioactive properties of cemen paste by eliminating the unpleasant smell of fresh garlic and increasing the antioxidant capacity. In conclusion, the use of cemen paste with black garlic in pastırma production has promising potential to enhance consumer acceptance and retard oxidative reactions.