Talk:Black garlic

Fermentation

It seems to be a point of contention to what extent microorganism play a role in the 'fermentation' process. Some sources claim that the process is purely driven by heat, although others do point to the effect of bioactivity. The term 'fermentation', as used in food production, refers to the change produced by microorganisms, and it seems to be unclear to what extent that plays a role here. The article should reflect and possibly discuss this uncertainty. If 'fermentation' is used in another way, this should be made transparent.

I've abstained from adding these changes myself, as I don't consider myself sufficiently informed on this topic. — Preceding unsigned comment added by Matthyis (talk • contribs) 08:19, 19 April 2022 (UTC)

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Maillard Reaction

The Maillard reaction is defined as a non-enzymatic browning reaction occurring in temperatures above 140c/280f. The conditions outlined for producing black garlic do not meet or exceed these temperatures, and are noted as being catalysed by enzymes. This therefore does not seem to be correct to attribute the transformation of white to black garlic as being a Maillard reaction, and there do not appear to be any scientific sources that would support that claim. — Preceding unsigned comment added by 2600:8800:1300:1E0C:B24B:1007:916C:5F1D (talk) 14:12, 21 July 2019 (UTC)

I concur; there is no source cited for this, and the "caramelization" source does not mention black garlic at all. I have placed {{fv}} after that source. We can probably remove the reference to the Maillard reaction because it is completely unsourced. 2600:8800:1880:68:5604:A6FF:FE38:4B26 (talk) 20:26, 26 May 2021 (UTC)

I have found some sources that indicate the Maillard reaction is not limited to 140 C but it merely takes longer to occur and one of the comments on this stack overflow answer even mentions black garlic so it might be possible to add the reference to the reaction back in. https://cooking.stackexchange.com/a/29927 Moritoriko (talk) 07:11, 16 February 2024 (UTC)

Meaty Flavor

Hey, I understand that the "Culinary Uses" section cites no sources but one of the sentences actually made me laugh because of how ridiculous it is.

Likely owing to its harsh and concentrated odor, the potent reputation of fresh garlic, and the association of Maillard reactions with the browning of meat, it is a common misconception that black garlic has a "meaty" flavor. It does not.
— User:Article

Why is Wikipedia trying to convince me what the completely subjective "flavor" of black garlic is, as if that could even ever be qualified, much less proven to be true or false. I understand that the whole section needs work but until it's fixed can we at least remove this sentence? 199.77.136.54 (talk) 16:30, 20 November 2020 (UTC)

Category removed

@Garnhami: per WP:CATV, all categories in an article must be backed up by prose cited to a reliable secondary source. There is no mention of "probiotic" here, so I have removed Category:Probiotic foods. Feel free to re-add once you've found a source. Thanks. 2600:8800:1880:68:5604:A6FF:FE38:4B26 (talk) 20:24, 26 May 2021 (UTC)

East Asian Countries?

I think its only Korean.

~~ Ted ~~ 2607:FEA8:4A2:4100:8D90:7C5D:B6CF:5BBF (talk) 16:07, 21 March 2023 (UTC)

It appears to be at least a local specialty in some places in Japan as well, mainly Mie and Aomori Prefectures going back at least 25 years. I couldn't find anything specific about the origins of black garlic other than Korean and the Korean language page didn't have more information. Moritoriko (talk) 05:37, 31 January 2024 (UTC)

My Vietnamese relations use it. 108.45.155.178 (talk) 15:00, 11 February 2024 (UTC)

Turkey

What's its Turkish name, Siyah sarımsak? Thank you, Maikel (talk) 06:00, 3 September 2024 (UTC)