关键词: 大蒜, 品种, 产品器官, 挥发性风味成分, 气相色谱-质谱联用技术分析

Abstract:

The volatile flavor components in different plant organs of five garlic cultivars were analyzed and compared by
headspace gas chromatography-mass spectrometry (HS-GC-MS). The results indicated that the types and contents of volatile
flavor components and sulfur compounds in scapes were the highest, followed by bulbs, and the lowest in seedlings. The
volatile flavor components in scapes and seedlings included sulfur-containing compounds, aldehydes, esters and alkanes,
while sulfur-containing compounds, aldehydes, esters and alcohols were determined in bulbs. Seven sulfur-containing
compounds were detected in scapes, 6 in bulbs, and 5 in seedlings. The contents of sulfur-containing compounds were
significantly different among different garlic organs and followed the decreasing order of disulfide, dithiane, trisulfide,
sulfide, dithio-cyclohexene and tetrasulfide in all three organs. For each garlic organ, a significant difference in the contents
of sulfur-containing compounds existed among garlic cultivars.

Key words: garlic, cultivar, plant organ, volatile flavor component, gas chromatography-mass spectrometry