Volatile profiles of raw, golden, and black garlic and their sensory impact in garlic rice

BACKGROUND Golden and black garlic are produced through controlled thermal processing, leading to modifications in physicochemical properties, bioactive compounds, and volatile profiles. These transformations create distinct sensory attributes compared to raw garlic and influence consumer acceptance when incorporated into garlic rice. RESULTS Solid‐phase microextraction coupled with the gas chromatography–mass spectrometry method identified 26, 20, and 32 volatile compounds in raw, golden, and black garlic, respectively. Sixteen volatile compounds – mainly sulfur‐containing compounds such as diallyl disulfide – were common across all garlic types. Raw garlic was characterized by a pungent aroma, whereas black garlic developed compounds related to thermal processing and Maillard reactions, including furan derivatives and organic acids, contributing to sweet, fruity, and roasted aromas. Garlic rice samples prepared with different garlic types, amounts of garlic, and rice bran oil showed varied volatile profiles influencing sensory attributes. Garlic type significantly influenced overall liking, with rice containing raw garlic achieving the highest acceptance. Using more than 8% golden and black garlic in rice may help enhance consumer acceptance. CONCLUSION Thermal processing and rice preparation markedly altered the volatile profiles of garlic. The type and amount of garlic, along with rice bran oil levels, critically influenced the aroma characteristics of garlic rice, providing a basis for developing products with optimized sensory appeal.