Characteristics of Aioli Sauce Influenced by Garlic Processing

This study investigated the influence of garlic pretreatment (raw, steamed, black) on the functional properties of Aioli sauce. Black garlic exhibited the highest content of ash, protein, lipid, and carbohydrates, along with lower moisture content compared to raw and steamed counterparts. Black garlic Aioli displayed the highest soluble solids, while raw garlic Aioli maintained the brightest and most yellow appearance. A mixed Aioli incorporating both raw and black garlic achieved the highest redness value. Salinity remained consistent across all Aioli formulations. Black garlic Aioli demonstrated the strongest total polyphenol content and DPPH radical scavenging activity, followed by steamed and raw garlic Aioli. Preference test indicated higher scores for both raw and black garlic Aioli in terms of appearance, flavor, taste, and texture. These findings suggest that black garlic holds significant potential for Aioli development due to its enhanced functional characteristics, consumer appeal, and ability to contribute to a sensorially pleasing product. Overall, raw garlic Aioli sauces were found to be highly agreeable to consumers in appearance, flavor, taste and texture, and black garlic Aioli sauces also showed similar results with raw garlic Aioli sauces statistically. Therefore, it has high potential for manufacturing Aioli sauces using black garlic, which is highly agreeable and effective approved by consumers' preferences.