Bread aroma is enhanced, As is the crust color, by a build-up of melanoidin compounds from nonenzymatic Browning reactions.
面包的风味改善了，面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。
2
Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black coloring on the cloves known as melanoidin.