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ISHS Acta Horticulturae 1143: VII International Symposium on Edible Alliaceae

Aroma components of green körmen (Allium scorodoprasum L. spp. rotundum) and garlic (Allium sativum) plants

Authors:   I. Koca, B. Karadeniz, B. Tekguler
Keywords:   aroma, volatile compounds, garlic, körmen, Allium
DOI:   10.17660/ActaHortic.2016.1143.40
Abstract:
Körmen and garlic are widely used as a flavoring in Turkey. In this study, the aroma components of green körmen and garlic grown in our country were investigated. Green körmen 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 körmen were analyzed. Trimethylene oxide, 1-propanethiol, metyl-thiirane, allyl mercaptan, methyl isocyanide, hexanal, 1,2-dithiolane and diallyl disulphide were identified in the green körmen. Major volatile components detected in körmen 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 körmen 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 allyl 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 körmen.

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1143_39     1143     1143_41

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