Publication:
Variety Differences in Garlic Volatile Sulfur Compounds, by Application of Selected Ion Flow Tube Mass Spectrometry (Sift–ms) with Chemometrics

dc.contributor.authorBarringer, Sheryl Ann
dc.contributor.buuauthorÖzcan, Sinir G.
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcidhttps://orcid.org/0000-0003-3954-0058
dc.contributor.researcheridAAF-3324-2020
dc.contributor.scopusid57194441710
dc.date.accessioned2024-01-15T09:16:56Z
dc.date.available2024-01-15T09:16:56Z
dc.date.issued2020
dc.description.abstractGarlic releases a strong odor after tissue disruption by chewing or other mechanical effects. This odor is strongly associated with the volatile sulfur compounds that can be used for the characterization of garlic. In this study, different varieties of garlic were examined for their volatile sulfur compound concentration, which may be used for purposes of quality control as well as for authentication and classification of garlic varieties. 2- or 3-vinyl-4H-1, 2- or 3-dithiin, allicin, allyl mercaptan, allyl methyl disulfide, ally' methyl sulfide, allyl methyl tetrasulfide, allyl methyl thiosulfide, allyl methyl trisulfide, diallyl disulfide, diallyl sulfide, diallyl tetrasulfide, diallyl trisulfide, dimethyl disulfide, dimethyl thioether, dimethyl thiosulfide, dimethyl trisulfide, and methyl mercaptan were measured in the headspace of garlic for 30 min by selected ion flow tube mass spectrometry (SIFT-MS). German White was determined to be the garlic variety with the highest volatile sulfur compound concentration. Korean Mountain, Music, and Godfathers Italian varieties were discriminated well based on interclass distance (ICD) values. Also, softneck and hardneck garlic were clearly differentiated with chemometrics.
dc.identifier.citationÖzcan S.G. vd. (2020). "Variety Differences in Garlic Volatile Sulfur Compounds, by Application of Selected Ion Flow Tube Mass Spectrometry (Sift–ms) with Chemometrics". Turkish Journal of Agriculture and Forestry, 44(4), 408-416.
dc.identifier.endpage416
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue4
dc.identifier.pubmedPubmed numarası
dc.identifier.scopus2-s2.0-85088924091
dc.identifier.startpage408
dc.identifier.urihttps://doi.org/10.3906/tar-1910-26
dc.identifier.urihttps://journals.tubitak.gov.tr/agriculture/vol44/iss4/9/
dc.identifier.urihttps://hdl.handle.net/11452/39025
dc.identifier.volume44
dc.identifier.wos000555548000009
dc.indexed.trdizinTrDizin
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherTÜBİTAK
dc.relation.collaborationYurt dışı
dc.relation.journalTurkish Journal of Agriculture and Forestry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.relation.tubitakTÜBİTAK (2219)
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAgriculture
dc.subjectForestry
dc.subjectChemometrics
dc.subjectGarlic
dc.subjectSelected ion flow tube mass spectrometry
dc.subjectSulfur volatiles
dc.subjectAllium-sativum L.
dc.subjectGas-chromatography
dc.subjectChemical-composition
dc.subjectReal-time
dc.subjectBreath
dc.subjectIngestion
dc.subjectAllicin
dc.subjectOnline
dc.subject.scopusAllicin
dc.subject.scopusGarlic
dc.subject.scopusDiallyl Trisulfide
dc.subject.wosAgriculture, multidisciplinary
dc.subject.wosAgronomy
dc.subject.wosForestry
dc.titleVariety Differences in Garlic Volatile Sulfur Compounds, by Application of Selected Ion Flow Tube Mass Spectrometry (Sift–ms) with Chemometrics
dc.typeArticle
dc.wos.quartileQ2
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atWOS
local.indexed.atScopus

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