Kinetic and Multivariate Modeling of Physico‐Chemical and Biochemical Changes During Black Garlic Aging Under Controlled Conditions

The research focused on changes in the physicochemical and biochemical properties of black garlic ( Allium sativum L.) during aging in self‐contained aluminum pouches, employing principal component and kinetic modeling methodologies. The aluminum pouches created a self‐sufficient, moist microenvironment in which Maillard reactions could occur without the need for external humidity control. Along with biochemical indices such as total phenolics, flavonoids, reducing sugars, and antioxidant activity, physicochemical parameters, including moisture content, pH, water activity, and color ( L *, a *, b *), were measured over 15 days. Principal component analysis (PCA) accounted for 85% of the overall variance, thereby separating the three consecutive stages—moisture loss, active Maillard progression, and biochemical maturation. Kinetic modeling revealed that most variables exhibited first‐order behavior ( R 2  > 0.95), while color and total soluble solids showed second‐order dependence, indicating concentration‐coupled reactions. The intersection of PCA loadings and kinetic constants pinpointed Day 12 as the optimal aging moment, when antioxidant enrichment was balanced with color development. The combined PCA–kinetic model represents a standardized, energy‐efficient, and scalable method that can serve as a guide for black garlic processing or other thermally processed functional foods of a similar nature.