Investigation of the dynamic changes in the chemical constituents of Chinese "Laba" garlic during traditional processing.

Although the concentration of the 15 phenolic compounds from day 3 to day 42 was notably higher than the raw garlic (0 day), the antioxidant activities showed a decreasing trend from day 0 to day 28.

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The relative content of non-organosulfur compounds in “Laba” garlic also presented an increasing trend during the whole processing ( Fig. 3b ), which may contribute to the flavor and taste of “Laba” garlic, and improve its palatability and aroma.

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