Abstract: In this comparative study, volatile flavor compounds were extracted from garlic frying oil by headspace solid-phase microextraction (SPME), simultaneous distillation extraction (SDE) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry (GC-MS) based on retention index (RI). A total of 83, 31 and 27 volatile aroma compounds were identified by SAFE, SPME, and SDE, respectively. The SAFE method extracted more aroma substances from garlic frying oil compared with two other methods. A total of 54 odorant compounds were detected in the extract obtained by SAFE using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The flavor of the extract was closer to that of the frying oil because it contained relatively high contents of pyrazine compounds and unique ether compounds. A total of 29 aroma compounds with flavor dilution (FD) factor ≥ 9 were identified from the SAFE extract by aroma extract dilution analysis (AEDA). Fourteen key aroma compounds were accurately quantified using standard substances by an external standard method. By recombining these compounds together, the characteristic aroma of the oil was determined to consist of raw garlic-like aroma, salty aroma, fried aroma, burnt aroma, green aroma and spicy aroma, and this combination was similar to the frying oil in green aroma and spicy aroma.

Key words: garlic frying oil, solvent-assisted flavor evaporation, headspace solid-phase microextraction, simultaneous distillation extraction, aroma extract dilution analysis