Abstract: The extraction and gas chromatography-mass spectrometry (GC-MS) conditions for analysis of volatile flavor compounds in Allium tenuissimum flowers were systematically studied. An HP-5MS chromatographic column was chosen and the optimal conditions were determined. In this investigation, 1.0 g of sample was extracted at 100 ℃ for 40 min in a 20-mL headspace vial. Under these conditions, a total of 52 compounds were isolated by headspace-gas chromatographyolfactometry- mass spectrometry (HS-GC-O-MS), of which 46 accounting for 99.15% of the total volatile substances, were structurally identified. These compounds included 17 sulfurs, 10 aldehydes, 4 hydrocarbons, 4 ketones, 3 furans, 4 alcohols, 2 acids, 1 aromatic compound, and 1 terpenoid compound. According to the result of olfactometry and relative odor activity value (ROAV), the main flavor volatile components were identified as dimethyl sulfide, 2-methyl-,disulfide, dimethyl trisulfide, 3-methyl-,butanal, 2-methyl,butanal, and 1,3-dithiane.

Key words: headspace, gas chromatography-olfactometry-mass spectrometry, Allium tenuissimum flowers, volatile flavor components