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HS–GC/MS volatile profile of different varieties of garlic and their behavior under heating

Molina-Calle, María, Priego-Capote, Feliciano, de Castro, María D. Luque
Analytical and bioanalytical chemistry 2016 v.408 no.14 pp. 3843-3852
Allium, flavorings, garlic, gas chromatography, headspace analysis, heat, organic sulfur compounds, principal component analysis, sulfur, temperature, volatile compounds, Spain
Garlic is one of the most used seasonings in the world whose beneficial health effects, mainly ascribed to organosulfur compounds, are shared with the rest of the Allium family. The fact that many of these compounds are volatile makes the evaluation of the volatile profile of garlic interesting. For this purpose, three garlic varieties—White, Purple, and Chinese—cultivated in the South of Spain were analyzed by a method based on a headspace (HS) device coupled to a gas chromatograph and mass detector (HS–GC/MS). The main temperatures in the HS were optimized to achieve the highest concentration of volatiles. A total number of 45 volatiles were tentatively identified (among them 17 were identified for the first time in garlic); then, all were classified, also for the first time, and their relative concentration in three garlic varieties was used to evaluate differences among them and to study their profiles according to the heating time. Chinese garlic was found to be the richest variety in sulfur volatiles, while the three varieties presented a similar trend under preset heating times allowing differentiation between varieties and heating time using principal component analysis.