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Volatile flavour components from ripening and mature garlic bulbs
Author(s) -
Mazza Giacomo,
Ciaravolo Stefano,
Chiricosta Giuseppina,
Celli Silvia
Publication year - 1992
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730070303
Subject(s) - chemistry , flavour , ripening , food science
The volatile components of crushed fresh garlic ( Allium sativum L.) of Mediterranean origin were analysed and identified by both capillary gas chromatography (GC) and combined gas chromatography‐mass spectrometry (GC‐MS). 53 volatile compounds were detected and 22 of them were identified in methanolic and water extracts. Three new sulphur compounds, methyl‐ (Z) ‐prop‐1‐enyl disulphide (8) , allyl (Z) ‐prop‐l‐enyl disulphide (19) and allyl (E) ‐prop‐1‐enyl disulphide (22) , were tentatively identified for the first time as components of garlic. Differences between fresh garlic bulblets in an early stage of development and fully mature garlic bulbs were pointed out. The main sulphur compounds in both methanolic and water extracts were diallyl disulphide (21) , 3‐vinyl‐4 H ‐1,2‐dithiin (31) , 2‐vinyl‐4 H ‐1,3‐dithiin (38) , allyl (E) ‐prop‐1‐enyl disulphide (22) , allyl methyl disulphide (10) , allyl methyl trisulphide (25) and diallyl trisulphide (36). The methanolic extract, in comparison with the water extract, shows higher amounts of two important compounds, 3‐vinyl‐4 H ‐1,2‐dithiin (31) , and 2‐vinyl‐4 H ‐1,3‐dithiin (38) , which exhibit antithrombotic activity.