摘要
Abstract
Objective]To understand the difference of aroma components of Heyuan toasted garlic and clove garlic.[Methods] Static head-space -gas chromatography -mass spectrometry (SHS-GC-MS) analysis method was applied.[Results] Under the experimental conditions, 23 kinds of volatile components were detected in single clove garlic , 12 kinds were sulfur-containing compounds in which the main ingredients were Diallyl trisulfide (25.11%), diallyl disulfide (19.78%), 3,4-dimethyldithiol-2-one (18.65%), sulfur dioxide (5.20%), 3-ethenyl-1,2-dihydrodithiine (2.61%), allyl methyl sulfide (2.31%), 2-vinyl-1,3-dithiane (2.07%), 2-oxazolidine-thione (2.00%), methylthio acetonitrile (1.78%), and ethyl thiocyanate (1.28%) accounting for 81.73% of the total content.In addition, 23 species were detected in single toasted garlic, 14 kinds were sulfur-containing compounds in which main ingredients were diallyl sulfide (38.03%), diallyl disulfide (22.63%), cyclopenten-3-vinyl-1,2-dithiol (7.95%), 3,4-dimethyl-1,2-disulfide cyclopentenone (7.55%), sulfur dioxide (4.08%), methylthio acetonitrile (4.04%), diallyl sulfide (2.99%), methyl isothiocyanate (2.08%), ethyl thiocyanate (1.49%), allyl methyl sul-fide (1.41%), propylene sulfide (1.25%), and 2-vinyl-1,3-dithiane (1.15%), accounting for 95.59%of the total content.[Conclusion] The number and content of flavor substances in Heyuan clove garlic are higher than ordinary single garlic .关键词
独头火蒜与独头蒜/风味化合物/静态顶空进样/气相色谱-质谱联用Key words
Single clove garlic and single toasted garlic/Volatile flavor compounds/Static-Head-Space (SHS)/Gas chromatography-mass spectrometry ( GC-MS)分类
轻工纺织
