title: Comparitive study on volatile aroma compounds of two different garlic types (Kastamonu and Chinese) using gas chromatography mass spectrometry (HS-GC/MS) technique.
abstract: BACKGROUND
  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.
  
  
  METHODS
  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).
  
  
  RESULTS
  Sixteen and twenty aroma components were 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.
  
  
  CONCLUSIONS
  The majority of garlic grown in Kastamonu region of Turkey is assessed by medical companies.
  
  
  CONCLUSIONS
  The results of the current study showed that Kastamonu garlic type has important medical properties. Therefore, this garlic can also be used in the medical field, as well as the consumption as food.
authors.affiliation: Alata Horticultural Research Institute, 33740 Erdemli, Mersin, Turkey.
authors.forename: Davut
authors.initials: D
authors.lastname: Keleş
authors.affiliation: Department of Plant Production and Technologies, Faculty of Agricultural Sciences and Technologies, University of Niğde, Niğde-Turkey.
authors.forename: Hatira
authors.initials: H
authors.lastname: Taşkin
authors.affiliation: Department of Biology, Faculty of Arts and Sciences, Osmaniye Korkut Ata University, 80000 Osmaniye-Turkey.
authors.forename: Gökhan
authors.initials: G
authors.lastname: Baktemur
authors.affiliation: Department of Horticulture, Faculty of Agriculture, University of Çukurova, 01330 Adana-Turkey.
authors.forename: Ebru
authors.initials: E
authors.lastname: Kafkas
authors.affiliation: Department of Horticulture, Faculty of Agriculture, University of Çukurova, 01330 Adana-Turkey.
authors.forename: Saadet
authors.initials: S
authors.lastname: Büyükalaca
mesh_terms: D002681:China; D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D010936:Plant Extracts / Q000737:chemistry*; D014421:Turkey; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D055549:Volatile Organic Compounds
keywords: Allium sativum; di-2-propenyl trisulfide; dially disulfide; medicinal plant