Below is a brief introduction to Ajoene provided by Shandong Rich Garlic Co., Ltd.
Ajoene (Official chemical names: Ahonen, Allicin) is a natural organosulfur compound generated during the high-temperature and high-humidity fermentation process of garlic. It is considered one of the characteristic newly formed bioactive compounds in high-quality fermented black garlic.
Fresh whole garlic itself does not naturally contain Ajoene in significant amounts. Ajoene is produced through the transformation of garlic sulfur compounds during long-term aging and fermentation.

Shandong Rich Garlic Co.,Ltd’s production process of black garlic mainly includes three core steps: garlic selection, fermentation, and drying. Through long-term fermentation in a high temperature and high humidity environment, garlic undergoes enzymatic and Maillard reactions, transforming into a functional food with a dark color, sweet and sour taste, and no irritating odor.

Research has found that during the fermentation process, garlic undergoes enzymatic and Maillard reactions, causing the garlic body to turn black, the taste to become soft&sweet. During this process, the spicy allicin is converted into active ingredients such as S-allyl-L-cysteine (SAC) and Ajoene sulfur-containing organic compounds.

Black garlic originated in Japan, was later improved by South Korea, and finally achieved large-scale production in China, becoming a major global production area. Below, Shandong Rich Garlic Co., Ltd. briefly introduces several stages of the development of black garlic: