Comparitive Study On Volatile Aroma Compounds Of Two Different Garlic Types (Kastamonu and Chinese) Using Gas Chromatography Mass Spectrometry (HS-GC/MS) Technique

Abstract

The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it was aimed to compare Kastamonu garlic type with Chinese garlic type based on their aroma profiles. Fresh Kastamonu garlic samples harvested from Kastamonu region of Turkey and Chinese garlic samples obtained from Turkish market were used as plant material. Volatile aroma compounds were determined using Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS). Sixteen and twenty aroma components identified in Kastamonu and Chinese garlic types, respectively. Kastamonu garlic type was found to be richer than Chinese garlic types in terms of sulfur-containing compounds. Diallyl disulphide, which is one of these components, was detected at level of 41.87% and 34.95% in the Kastamonu and Chinese garlic types, respectively. Also di-2-propenyl trisulfide was found only in Kastamonu garlic types. Disulfide, methyl 2-propenyl was determined at similar levels in both garlic types. The majority of garlic grown in Kastamonu is assessed by medicine companies. This experiment results showed that Kastamonu garlic type has important medicinal properties. This garlic can also be used in the medical field, as well as the consumption as food