College of Food Science and Engineering, Shandong Agricultural Uni-versity, Tai’an, China. College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an, China. School of Biological Science, Taishan Medical University, Tai’an, China.
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.
Shan, C. , Wang, C. , Liu, J. and Wu, P. (2013) The analysis of volatile flavor components of Jin Xiang garlic and Tai’an garlic. Agricultural Sciences, 4, 744-748. doi: 10.4236/as.2013.412101.
[1] Nanjing University of Chinese Medicine (1996) Chinese material medical dictionary. The Science & Technology Press, Shanghai. [2] Yin, H. and Zhang, J.H. (1996) Chemical constituents and pharmacological and application of garlic. Zhejiang Journal of Traditional Chinese Medicine Hospital, 20, 37-38. [3] Yu, X.R. and Cong, Y.Z. (1994) Research advance on chemical component and pharmacological action of garlic. Chinese Herbal Medicine, 25, 158. [4] Saied, H.D., et al. (2010) The effects of fresh garlic on the serum concentration of total cholesterol, total triglyceride and adipose tissues of broilers. Comparative Clinical Pathology, 19, 363-365.
http://dx.doi.org/10.1007/s00580-009-0879-7 [5] Bruno, C., et al. (1998) Garlic,onion and cereal fibre as protective factors for breast cancer: A French case-control study. European Journal of Epidemiology, 14, 737-747.
http://dx.doi.org/10.1023/A:1007512825851 [6] Liu, L.M., Sun, Z.D., Wang, R.H., et al. (2007) Extraction process of steam distillation of volatile oil of garlic. Chinese Journal of Traditional Chinese Medicine, 32, 744-746. [7] Yang, P., Yang, G.M., Zhang, X., et al. (2007) GC-MS analysis of plumula nelumbinis of lipid-soluble components from different producing area. Journal of Nanjing University of Traditional Chinese Medicine, 23, 374-377. [8] Ren, S.H., Guo, Y., et al. (2004) GC-MS analysis of volatile components of Wumei from different producing area. Chinese Herbal Medicines, 27, 16-19. [9] Pu, L.X., Tang, T.J., Yuan, X.H., et al. (2010) Analysis on volatile constituents of aralia cordata thumb from different places. Journal of Anhui Agricultural Sciences, 38, 8946-8948. [10] Lee, S.-N., et al. (2003) Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography—Mass spectrometry. Analytical and Bioanalytical Chemistry, 377, 749-756.
http://dx.doi.org/10.1007/s00216-003-2163-z [11] Mondy, N., et al. (2001) Comparison of GC-MS and HPLC for the analysis of Allium Volatiles. 53, S-356-S-360. [12] Ma, W.-X. and Yang, Z.-L. (2001) The biological characteristics and utilization value of Jin Xiang garlic. Journal of Special Economic Animals and Plants, 5, 28-29. [13] Zhou, J.J. (2010) HP-SPME-GC-MS analysis of volatile flavor components of garlic. Chinese Condiment, 35, 95-98. [14] Wang, Y., Wu, W.L., Wang, B., et al. (2012) Component analysis of volatile oil of garlic from different districts and assay of garlicin content. Journal of Anhui Agricultural Sciences, 40, 5321-5323. [15] Wang, X.F., Dong, Y. and Liu, H.L. (2008) Determination of chemical constituents of essential oil of garlic by gas chromatography mass spectrometry. Lishizhen Med Mat Med Res, 19, 71-72. [16] Mutsch, E., et al. (1993) A novel amino acid glycoside and three amino acids from Allium Sativum. Journal of Natural Products, 56, 864-869.
http://dx.doi.org/10.1021/np50096a009 [17] Kwbec, et al. (1999) Gas chromatographic determination of Salk(el1)yl-L cymene sulfoxides. Journal of Chromatography, 826, 85-94. [18] Wu, C.M. and Chen, S.Y. (2000) Alliin enzymes and odorless garlic. Precision Medical Journal,13, 268. [19] Hall, O. (1972) Recent progress in the consideration of flavoring ingredients under the food additives amendment. 5. GRAS substances. Food Technology, 26, 36-41. [20] Oser, H. (1978) Recent progress in the consideration of flavoring ingredients under the food additives amendment. 5. GRAS substances. Food Technology, 32, 60-70.