Volatiles in an endemic Allium specie: Allium tuncelianum by headspace solid phase microextraction
2013
Kiralan, Mustafa | Rahimi, Amir | Arslan, Neset | Bayrak, Ali
The volatile components of an endemic garlic, Allium tuncelianum were extracted using solid-phase microextraction and analyzed by Gas chromatography and Mass Spectrometry (GC-MS). A total of 14 volatile components were identified in red and green garlic. Most of the identified compounds were sulphur compounds. The main sulphur compound was diallyl disulfide and its content in red and green garlic was 72.52 % and 67.33 %, respectively. In analysis of volatile compounds, importance of differences in content of red and green garlic were found in methyl allyl disulfide content.
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