Gulsah OZCAN-SİNİR, Sheryl Ann BARRINGER

Variety differences in garlic volatile sulfur compounds, by application of selected ion flow tube mass spectrometry (SIFT–MS) with chemometrics

Garlic releases a strong odor after tissue disruption by chewing or other mechanical effects. This odor is strongly associated with the volatile sulfur compounds that can be used for the characterization of garlic. In this study, different varieties of garlic were examined for their volatile sulfur compound concentration, which may be used for purposes of quality control as well as for authentication and classification of garlic varieties. 2- or 3-vinyl-4H-1, 2- or 3-dithiin, allicin, allyl mercaptan, allyl methyl disulfide, allyl methyl sulfide, allyl methyl tetrasulfide, allyl methyl thiosulfide, allyl methyl trisulfide, diallyl disulfide, diallyl sulfide, diallyl tetrasulfide, diallyl trisulfide, dimethyl disulfide, dimethyl thioether, dimethyl thiosulfide, dimethyl trisulfide, and methyl mercaptan were measured in the headspace of garlic for 30 min by selected ion flow tube mass spectrometry (SIFT–MS). German White was determined to be the garlic variety with the highest volatile sulfur compound concentration. Korean Mountain, Music, and Godfathers Italian varieties were discriminated well based on interclass distance (ICD) values. Also, softneck and hardneck garlic were clearly differentiated with chemometrics.

Keywords:

Selected ion flow tube mass spectrometry, garlic sulfur volatiles, chemometrics,

PDF

___

Amagase H, 2001, J NUTR, V131, p955S, DOI 10.1093/jn/131.3.955S
Aykas DP, 2016, ANAL METHODS-UK, V8, P731, DOI [10.1039/C5AY02387D, 10.1039/c5ay02387d]
Baghalian K, 2006, SCI HORTIC-AMSTERDAM, V107, P405, DOI 10.1016/j.scienta.2005.11.008
Bayan L, 2014, AVICENNA J PHYTOMEDI, V4, P1
CAI XJ, 1995, J AGR FOOD CHEM, V43, P1751, DOI 10.1021/jf00055a001
Castada HZ, 2019, FLAVOUR FRAG J, V34, P299, DOI 10.1002/ffj.3503
Dunn W.J., 1995, CHEMOMETRIC METHODS, V1, P179
Engeland RL, 1995, GROWING GREAT GARL S .
Engeland RL, 1991, GROWING GREAT GARLIC .
FAO, 2017, PROD TRAD STAT .
Hansanugrum A, 2010, J FOOD SCI, V75, pC549, DOI 10.1111/j.1750-3841.2010.01715.x
Holub BJ, 2002, FUN FO NUTR SERIES, P213
Iciek M, 2009, ENVIRON MOL MUTAGEN, V50, P247, DOI 10.1002/em.20474
Ivanova A, 2009, NAT PROD COMMUN, V4, P1059
Keles D, 2014, AFR J TRADIT COMPLEM, V11, P217, DOI 10.4314/ajtcam.v11i3.30
Khar A, 2011, FOOD CHEM, V128, P988, DOI 10.1016/j.foodchem.2011.04.004
KIM SM, 1995, J AGR FOOD CHEM, V43, P449, DOI 10.1021/jf00050a036
Kvalheim TV, 1992, MULTIVARIATE PATTERN, P209
Langford VS, 2014, RAPID COMMUN MASS SP, V28, P10, DOI 10.1002/rcm.6747
Lawson LD, 1996, SCI THERAPEUTIC APPL, P37
Lawson LD, 1998, ACS SYM SER, V691, P176, DOI DOI 10.1021/BK-1998-0691.CH014
Martins N, 2016, FOOD CHEM, V211, P41, DOI 10.1016/j.foodchem.2016.05.029
Molina-Calle M, 2016, ANAL BIOANAL CHEM, V408, P3843, DOI 10.1007/s00216-016-9477-0
Negishi O, 2002, J AGR FOOD CHEM, V50, P3856, DOI 10.1021/jf020038q
Rosen C, 2016, GROWING GARLIC MINNE, P1 .
Rosen RT, 2001, J NUTR, V131, p968S, DOI 10.1093/jn/131.3.968S
Smith D, 2005, MASS SPECTROM REV, V24, P661, DOI 10.1002/mas.20033
Spanel P, 1999, RAPID COMMUN MASS SP, V13, P585, DOI 10.1002/(SICI)1097-0231(19990415)13:7<585::AID-RCM527>3.0.CO;2-K
Spanel P, 2011, MASS SPECTROM REV, V30, P236, DOI 10.1002/mas.20303
Suarez F, 1999, AM J PHYSIOL-GASTR L, V276, pG425
Tamaki K, 2008, INT J FOOD SCI TECH, V43, P130, DOI 10.1111/j.1365-2621.2006.01403.x
YU TH, 1989, J AGR FOOD CHEM, V37, P725, DOI 10.1021/jf00087a032