Research Information System
7th International Symposium on Edible Alliaceae, Niğde, Turkey, 21 - 25 May 2015, vol.1143, pp.291-295
Kormen and garlic are widely used as a flavoring in Turkey. In this study, the aroma components of green kormen and garlic grown in our country were investigated. Green kormen and garlic were harvested at May of 2014 in Amasya and Samsun. The aroma components in the samples were analyzed by Headspace/Gas Chromatography/Mass Spectrometry (HS/GC/MS). White and green parts of garlic, and green part of kormen were analyzed. Trimethylene oxide, 1-propanethiol, metyl-thiirane, allyl mercaptan, methyl isocyanide, hexanal, 1,2-dithiolane and diallyl disulphide were identified in the green kormen. Major volatile components detected in kormen were trimethylene oxide (7.12 +/- 2.06%) and 1-propanethiol (8.11 +/- 2.63%), which weren't found in garlic. Diallyl disulphide, metyl-thiirane, allyl mercaptan were found in kormen and in white and green parts of garlic, while acetic acid methyl ester, methyl-thiirane, allyl mercaptan, ethyl iso-allocholate, 1 -propene, 3,3'-thiobis, 2-propen-1-ol, methyl 2-propenyl disulphide, methyl 1-propenyl disulphide, diallyl disulphide, methoxy methyl isothiocyanate, methyl ally! trisulphide and di-2-propenyl trisulphide were determined in white and green parts of garlic. Methyl hydrogen disulphide, hexanal and 3,4-dimethylthiophene were only found in white part of garlic, however, dimethylsulphide, allyl methylsulphide and dimethyldisulphide were found in green part of garlic. Major volatile components detected in white part of garlic were methyl hydrogen disulphide (25.42 +/- 16.68%) and diallyl disulphide (37.20 +/- 21.91%), whereas diallyl disulphide (32.62 +/- 3.61%) and 1-propene,3,3'-thiobis (11.85 +/- 6.14%) predominated in garlic leaves. It's conclude that the number of the volatile compounds in garlic were more than the number of the volatile compounds in kormen.