Gülşah ÖZCAN 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 withthe volatile sulfur compounds that can be used for the characterization of garlic. In this study, different varieties of garlic were examinedfor their volatile sulfur compound concentration, which may be used for purposes of quality control as well as for authentication andclassification of garlic varieties. 2- or 3-vinyl-4H-1, 2- or 3-dithiin, allicin, allyl mercaptan, allyl methyl disulfide, allyl methyl sulfide, allylmethyl 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 headspaceof garlic for 30 min by selected ion flow tube mass spectrometry (SIFT–MS). German White was determined to be the garlic variety withthe highest volatile sulfur compound concentration. Korean Mountain, Music, and Godfathers Italian varieties were discriminated wellbased on interclass distance (ICD) values. Also, softneck and hardneck garlic were clearly differentiated with chemometrics.

PDF

___

Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y (2001). Intake of garlic and its bioactive components. The Journal of Nutrition 131 (3): 955-962. doi: 10.1093/jn/131.3.955S
Aykas DP, Rodriguez-Saona LE (2016). Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis. Analytical Methods 8: 731-741. doi: 10.1039/C5AY02387D
Baghalian K, Naghavi MR, Ziai SA, Badi HN (2006). Postplanting evaluation of morphological characters and allicin content in Iranian garlic (Allium sativum L.) ecotypes. Scientia Horticulturae 107 (4): 405-410. doi: 10.1016/j. scienta.2005.11.008
Bayan L, Koulivand PH, Gorji1 A (2014). Garlic: a review of potential therapeutic effects. Avicenna Journal of Phytomedicine 4 (1): 1-14. doi: 10.22038/AJP.2014.1741
Cai XJ, Block E, Uden PC, Zhang X, Quimby BD et al. (1995). Allium chemistry: identification of natural abundance organoselenium compounds in the human breath after ingestion of garlic using gas chromatography with atomic emission detection. Journal of Agricultural and Food Chemistry 43 (7): 1751-1753. doi: 10.1021/jf00055a001
Castada HZ, Barringer SA (2019). Online, real‐time, and direct use of SIFT–MS to measure garlic breath deodorization: a review. Flavour and Fragrance Journal 34 (5): 299-306. doi: 10.1002/ ffj.3503
Dunn III WJ, Wold S (1995). SIMCA pattern recognition and classification. In: Van de Waterbeemd H (editors). Chemometric Methods in Molecular Design. New York, USA: VCH Publishers, pp. 179-193.
Engeland, RL (1991). Growing Great Garlic. Okanogan, Wash.
Engeland, RL (1995). Growing Great Garlic (suppl.). Okanogan, Wash.
FAO (2017). Production and trade statistics. Rome, Italy: FAO.
Hansanugrum A, Barringer S (2010). Effect of milk on the deodorization of malodorous breath after garlic ingestion. Journal of Food Science 75: 549-558. doi: 10.1111/j.1750- 3841.2010.01715.x
Holub BJ, Arnott K, Davis JP, Nagpurkar A, Peschell J (2002). Organosulfur compounds from garlic. In: Shi J, Mazza G, Maguer ML (editors). Functional foods: biochemical and processing aspects. Washington: CRC Press, pp. 213-279.
Iciek M, Kwiecien I, Wlodek L (2009). Biological properties of garlic and garlic-derived organosulfur compounds. Environmental and Molecular Mutagenesis 50: 247-265. doi: 10.1002/ em.20474
Ivanova A, Mikhova B, Najdenski H, Tsvetkova I, Kostova I (2009). Chemical Composition and Antimicrobial Activity of Wild Garlic Allium ursinum of Bulgarian Origin. Natural Product Communications 4 (8): 1059-1062. doi: 10.1177/1934578X0900400808
Keles D, Taşkın H, Baktemur G, Kafkas E, Büyükalaca S (2014). comparitive study on volatile aroma compounds of two different garlic types (Kastamonu and Chinese) using gas chromatography mass spectrometry (HS-GC/MS) technique. African Journal of Traditional, Complementary and Alternative Medicines 11 (3): 217-220. doi: 10.4314/ajtcam.v11i3.30
Khar A, Banerjee K, Jadhav MR, Lawande KE (2011). Evaluation of garlic ecotypes for allicin and other allyl thiosulphinates. Food Chemistry 128 (4): 988-996. doi: 10.1016/j. foodchem.2011.04.004
Kim SM, Wu CM, Kubota K, Kobayashi A (1995). Effect of soybean oil on garlic volatile compounds isolated by distillation. Journal of Agricultural and Food Chemistry 43: 449-452. doi: 10.1021/ jf00050a036
Kvalheim TV, Karstang OM (1992). Multivariate pattern recognition in chemometrics, illustrated by case studies, In: Brereton RG (editors). Multivariate pattern recognition in chemometrics, illustrated by case studies. Amsterdam: Elsevier Science, pp. 209-248.
Langford VS, Graves I, McEwan MJ (2014). Rapid monitoring of volatile organic compounds: a comparison between gas chromatography/mass spectrometry and selected ion flow tube mass spectrometry. Rapid Communications in Mass Spectrometry 28: 10-18. doi: 10.1002/rcm.6747
Lawson LD (1996). The composition and chemistry of garlic cloves and processed garlic. In: Koch HP, Lawson LD (editors). Garlic: the science and therapeutic application of Allium sativum L. and related species. Baltimore, USA: Williams & Wilkins, pp. 37-107.
Lawson LD (1998). Garlic: a review of its medicinal effects and indicated active compounds. In: Lawson LD, Bauer R, editors. Phytomedicines of Europe: chemistry and biological activity. Washington DC, USA: American Chemical Society, pp. 176- 209.
Martins N, Petropoulos S, Ferreira ICFR (2016). Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review. Food Chemistry 211: 41-50. doi: 10.1016/j. foodchem.2016.05.029
Molina-Calle M, Priego-Capote F, Luque de Castro MDL (2016). HS–GC/MS volatile profile of different varieties of garlic and their behavior under heating. Analytical and Bioanalytical Chemistry 408: 3843-3852. doi: 10.1007/s00216-016-9477-0
Negishi O, Negishi Y, Ozawa T (2002). Effects of food materials on removal of allium-specific sulfur compounds. Journal of Agricultural and Food Chemistry 50: 3856-3861. doi:10.1021/ jf020038q
Rosen C, Becker R, Fritz VA, Hutchinson B, Percich J et al. (2016). Growing garlic in Minnesota. University of Minnesota Extension, Agriculture, Food and Natural Resources 1-18.
Rosen RT, Hiserodt RD, Fukuda EK, Ruiz RJ, Zhou Z et al. (2001). Determination of allicin, S-allylcysteine and volatile metabolites of garlic in breath, plasma or simulated gastric fluids. The Journal of Nutrition 131: 968-971. doi: 10.1093/ jn/131.3.968S
Smith D, Spanĕl P (2005). Selected ion flow tube mass spectrometry (SIFT–MS) for on‐line trace gas analysis. Mass Spectrometry Reviews 24: 661-700. doi:10.1002/mas.20033
Spanĕl P, Smith D (1999). Selected ion flow tube‐mass spectrometry: detection and real‐time monitoring of flavours released by food products. Rapid Communications in Mass Spectrometry 13: 585-596. doi: 10.1002/(SICI)1097- 0231(19990415)13:7<585::AID-RCM527>3.0.CO;2-K
Spanĕl P, Smith D (2011). Progress in SIFT–MS: Breath analysis and other applications. Mass Spectrometry Reviews 30: 236-267. doi: 10.1002/mas.20303
Suarez F, Springfield J, Furne J, Levitt M (1999). Differentiation of mouth versus gut as site of origin of odoriferous breath gases after garlic ingestion. American Journal of Physiology 276: 425-430. doi: 10.1152/ajpgi.1999.276.2.G425
Tamaki K, Sonoki S, Tamaki T, Ehara K (2008). Measurement of odour after in vitro or in vivo ingestion of raw or heated garlic, using electronic nose, gas chromatography and sensory analysis. International Journal of Food Science & Technology 43: 130-139. doi: 10.1111/j.1365-2621.2006.01403.x
Yu TH, Wu CM, Liou YC (1989). Volatile compounds from garlic. Journal of Agricultural and Food Chemistry 37: 725-730. doi: 10.1021/jf00087a032