Abstract
The volatile flavor compounds of Jin Xiang garlic and Tai’an garlic in chemical composition were detected and analyzed and the contents of them were compared and determinated. The volatile constituents of Jin Xiang garlic and Tai’an garlic were compared and analyzed by automatic static headspace and gas chromatography-mass spectrometry. Qualitative analysis of samples was made through the analysis of gas chromatography-mass spectrometry and NIST mass spectral library computer retrieval, and quantitative analysis was made by using area normalization method. The analysis results show that the slight difference of the volatile flavor compounds was detected in different places of origin garlic and Jin Xiang garlic was detected more total sulfur-containing compounds than Tai’an garlic. Meanwhile, the contents of sulfur compounds of the fresh garlic were more than the stored garlic and there were significant differences between them. The tests results indicated that flavor substances’ types were slightly different between Jin Xiang garlic and Tai’an garlic, and regional differences cannot affect the garlic flavor substances type. Jin Xiang garlic has more obvious flavor substances than Tai’an garlic which play a decisive role in the garlic flavor, such as 1,3-dithiane, and allyl trisulfide and allyl disulfide and diallyl tetrasulphide. The result of this research indicates that Automatic static headspace and gas chromatography-mass spectrometry is a fast, easy, efficient and accurate method to analyze and identify the volatile flavor components of garlic.
Highlights
Garlic is liliaceous biennial herbaceous plants underground bulb of garlic, spicy taste, strong garlic smell [1]
Volatiles of different garlic samples were evaluated with the method of headspace solid-phase micro-extraction (HS-SPME)-GC-MS and search into computer library
Qualitative analysis of samples was made through the analysis of NIST mass spectral library computer retrieval, and quantitative analysis was made by area normalization method
Summary
Garlic is liliaceous biennial herbaceous plants underground bulb of garlic, spicy taste, strong garlic smell [1]. Studies have shown that the main bioactive substances of garlic are the alliin and the organic compounds containing sulfur which was generated by endogenous alliinase reaction, such as thio-dipropylene, diallyl thisulfide. Those organic compounds, such as sulfur, have the efficacy of sterilization and antiphlogistic, reducing serum cholesterol and triglyceride, and prevention of coronary heart disease and cerebral thrombosis [3,4], and can strengthen power for the prevention of cancers [5]. Jin Xiang garlic is widely regarded as a kind of high-valuable vegetable
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
