Recent advances in sulfur-containing flavors of garlic (<i>Allium sativum</i> L.): formation mechanisms, controlling factors and innovative processing technologies.

Food Chem X · 2026 · PMC13144594 · PMID 42100302

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a decreasing trendno p-value reported

The flavor precursors in black garlic, including allicin, GSAC, GSPC, and GSPC, generally showed a decreasing trend.

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Recent advances in sulfur-containing flavors of garlic (&lt;i&gt;Allium sativum&lt;/i&gt; L.): formation mechanisms, controlling factors and innovative processing technologies.

The sentences

Recent advances in sulfur-containing flavors of garlic (<i>Allium sativum</i> L.): formation mechanisms, controlling factors and innovative processing technologies.