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

Abstract

Garlic 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.