%0 Journal Article
%T The analysis of volatile flavor components of Jin Xiang garlic and TaiĄŻan garlic
%A Changsong Shan
%A Chao Wang
%A Jin Liu
%A Peng Wu
%J Agricultural Sciences
%P 744-748
%@ 2156-8561
%D 2013
%I Scientific Research Publishing
%R 10.4236/as.2013.412101
%X <p>
	<SPAN style=\"FONT-FAMILY: ; FONT-SIZE: 10pt\" ?=\"\"><span style=\"font-family:Verdana;\">The volatile flavor compounds of Jin Xiang garlic and TaiĄŻan 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 TaiĄŻan 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 </span><span style=\"font-family:Verdana;\">Jin Xiang garlic was </span><span style=\"font-family:Verdana;\">detected more total sulfur-containing compounds </span><span style=\"font-family:Verdana;\">than TaiĄŻan 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 </span><span style=\"font-family:Verdana;\">flavor substancesĄŻ types were slightly different between Jin Xiang garlic and TaiĄŻan garlic, and regional differences cannot affect the garlic flavor substances type. Jin Xiang garlic has more obvious flavor substances than TaiĄŻan 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 </span><span style=\"font-family:Verdana;\">static headspace and gas chromatography-mass </span><span style=\"font-family:Verdana;\">spectrometry is a fast, easy, efficient and accurate method to analyze and identify the volatile flavor components of garlic.</span></span> 
</p>
%K Garlic
%K Automatic Static Headspace
%K Gas Chromatography-Mass Spectrometry Analysis
%K Fla-vor
%K Components Analysis
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=41176