title: HS-GC/MS volatile profile of different varieties of garlic and their behavior under heating.
abstract: Garlic is one of the most used seasonings in the world whose beneficial health effects, mainly ascribed to organosulfur compounds, are shared with the rest of the Allium family. The fact that many of these compounds are volatile makes the evaluation of the volatile profile of garlic interesting. For this purpose, three garlic varieties-White, Purple, and Chinese-cultivated in the South of Spain were analyzed by a method based on a headspace (HS) device coupled to a gas chromatograph and mass detector (HS-GC/MS). The main temperatures in the HS were optimized to achieve the highest concentration of volatiles. A total number of 45 volatiles were tentatively identified (among them 17 were identified for the first time in garlic); then, all were classified, also for the first time, and their relative concentration in three garlic varieties was used to evaluate differences among them and to study their profiles according to the heating time. Chinese garlic was found to be the richest variety in sulfur volatiles, while the three varieties presented a similar trend under preset heating times allowing differentiation between varieties and heating time using principal component analysis. Graphical Abstract HS-GC/MS analysis of the volatile profile of garlic.
authors.affiliation: Department of Analytical Chemistry, University of Córdoba, Annex Marie Curie Building, Campus of Rabanales, Carretera Nacional IV Km. 396, 14014, Córdoba, Spain.|Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014, Córdoba, Spain.|University of Córdoba, ceiA3 Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Córdoba, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Molina-Calle
authors.affiliation: Department of Analytical Chemistry, University of Córdoba, Annex Marie Curie Building, Campus of Rabanales, Carretera Nacional IV Km. 396, 14014, Córdoba, Spain. q72prcaf@uco.es.|Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014, Córdoba, Spain. q72prcaf@uco.es.|University of Córdoba, ceiA3 Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Córdoba, Spain. q72prcaf@uco.es.
authors.forename: Feliciano
authors.initials: F
authors.lastname: Priego-Capote
authors.affiliation: Department of Analytical Chemistry, University of Córdoba, Annex Marie Curie Building, Campus of Rabanales, Carretera Nacional IV Km. 396, 14014, Córdoba, Spain. qa1lucam@uco.es.|Maimónides Institute of Biomedical Research (IMIBIC), Reina Sofía University Hospital, University of Córdoba, 14014, Córdoba, Spain. qa1lucam@uco.es.|University of Córdoba, ceiA3 Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Córdoba, Spain. qa1lucam@uco.es.
authors.forename: María D Luque
authors.initials: MD
authors.lastname: de Castro
mesh_terms: D005737:Garlic / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006358:Hot Temperature; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Flavor; GC/MS; Garlic varieties; Headspace; Heating times; Sulfur volatiles