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pbear posted this article link a couple of pages upthread: https://www.researchgate.net/publication/270653619_Comprehensive_NMR_Analysis_of_Compositional_Changes_of_Black_Garlic_during_Thermal_Processing

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ABSTRACT: Black garlic is a processed food product obtained by subjecting whole raw garlic to thermal processing that causes

chemical reactions, such as the Maillard reaction, which change the composition of the garlic. In this paper, we report a nuclear

magnetic resonance (NMR)-based comprehensive analysis of raw garlic and black garlic extracts to determine the compositional

changes resulting from thermal processing.

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H NMR spectra with a detailed signal assignment showed that 38 components were

altered by thermal processing of raw garlic. For example, the contents of 11

L-amino acids increased during the first step of

thermal processing over 5 days and then decreased. Multivariate data analysis revealed changes in the contents of fructose,

glucose, acetic acid, formic acid, pyroglutamic acid, cycloalliin, and 5-(hydroxymethyl)furfural (5-HMF). Our results provide

comprehensive information on changes in NMR-detectable components during thermal processing of whole garlic.

,,, on and on and on .. it is a fairly comprehensive scientific article/examination with a load of graphs that are semi-interesting as well. But, the basic findings are there ARE changes, beginning with the changes to the allicin content of course but most seem to happen at or after the 5 day point, but most significant changes appear to occur primarily between 5 and 25 days.

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In summary, we characterized the compositional changes of

black garlic through thermal processing using

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H NMR spectra

combined with multivariate statistical analysis. The PCA score

plot indicated differences between the raw garlic extracts and

black garlic extracts, although the 25 day black garlic extract was

not clearly distinguished from the over 90 day black garlic extract.

However, the amount of 5-HMF was different in the 25 day

extract compared with the over 90 day black garlic extract as

determined by detailed signal assignments. In total, 38 NMR-

visible components in the raw garlic and black garlic extracts were

identified by the present nondestructive NMR method, and the

changes in the content of these compounds, including amino

acids, sugars, organic acids, and other metabolites, were

successfully monitored throughout the thermal processing.

Thermal processing of garlic is important not only for generating

a functional food but also for improving the taste of garlic as a

processed food product. The insights into the changes in

metabolite levels during thermal processing in the present study

shed light on the changes in color, flavor, and taste of food

products resulting from the Maillard reaction, browning reaction,

and other reactions caused by thermal treatments

I can't find it now (my eyes and brain go nuts trying to read some of these scientific analyses) but somewhere in that article I think there was mentioned something that is very nutritionally beneficial that does not seem to appear till towards the 25 day mark.

Hat tip to pbear.