| Title: | HS-GC/MS volatile profile of different varieties of garlic and their behavior under heating |
| Author(s): | Molina-Calle M; Priego-Capote F; de Castro MD; |
| Address: | "Department of Analytical Chemistry, University of Cordoba, Annex Marie Curie Building, Campus of Rabanales, Carretera Nacional IV Km. 396, 14014, Cordoba, Spain. Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14014, Cordoba, Spain. University of Cordoba, ceiA3 Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Cordoba, Spain. Department of Analytical Chemistry, University of Cordoba, Annex Marie Curie Building, Campus of Rabanales, Carretera Nacional IV Km. 396, 14014, Cordoba, Spain. q72prcaf@uco.es. Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14014, Cordoba, Spain. q72prcaf@uco.es. University of Cordoba, ceiA3 Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Cordoba, Spain. q72prcaf@uco.es. Department of Analytical Chemistry, University of Cordoba, Annex Marie Curie Building, Campus of Rabanales, Carretera Nacional IV Km. 396, 14014, Cordoba, Spain. qa1lucam@uco.es. Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, University of Cordoba, 14014, Cordoba, Spain. qa1lucam@uco.es. University of Cordoba, ceiA3 Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Cordoba, Spain. qa1lucam@uco.es" |
| DOI: | 10.1007/s00216-016-9477-0 |
| ISSN/ISBN: | 1618-2650 (Electronic) 1618-2642 (Linking) |
| Abstract: | "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. Graphical Abstract HS-GC/MS analysis of the volatile profile of garlic" |
| Keywords: | Garlic/*chemistry Gas Chromatography-Mass Spectrometry/*methods *Hot Temperature Volatile Organic Compounds/*analysis Flavor Gc/ms Garlic varieties Headspace Heating times Sulfur volatiles; |
| Notes: | "MedlineMolina-Calle, Maria Priego-Capote, Feliciano de Castro, Maria D Luque eng Research Support, Non-U.S. Gov't Germany 2016/03/24 Anal Bioanal Chem. 2016 May; 408(14):3843-52. doi: 10.1007/s00216-016-9477-0. Epub 2016 Mar 22" |
