Also, softneck and hardneck garlic were clearly differentiated with chemometrics.
📌 3 Key Takeaways
🎯
Objective & Hypothesis:Garlic releases a strong odor after tissue disruption by chewing or other mechanical effects.
📊
Key Findings & Data:In this study, different varieties of garlic were examinedfor their volatile sulfur compound concentration, which may be used for purposes of quality control as well as for authentication andclassification of garlic varieties. 2- or 3-vinyl-4H-1, 2- or 3-dithiin, allicin, allyl mercaptan, allyl methyl disulfide, allyl methyl sulfide, allylmethyl 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 headspaceof garlic for 30 min by selected ion flow tube mass spectrometry (SIFT–MS).
💡
Conclusion & Impact:Also, softneck and hardneck garlic were clearly differentiated with chemometrics.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
Garlic releases a strong odor after tissue disruption by chewing or other mechanical effects. This odor is strongly associated withthe volatile sulfur compounds that can be used for the characterization of garlic. In this study, different varieties of garlic were examinedfor their volatile sulfur compound concentration, which may be used for purposes of quality control as well as for authentication andclassification of garlic varieties. 2- or 3-vinyl-4H-1, 2- or 3-dithiin, allicin, allyl mercaptan, allyl methyl disulfide, allyl methyl sulfide, allylmethyl 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 headspaceof garlic for 30 min by selected ion flow tube mass spectrometry (SIFT–MS). German White was determined to be the garlic variety withthe highest volatile sulfur compound concentration. Korean Mountain, Music, and Godfathers Italian varieties were discriminated wellbased on interclass distance (ICD) values. Also, softneck and hardneck garlic were clearly differentiated with chemometrics.
🔖
Cite This Article
SİNİR, G. Ö., BARRINGER, S. A. (2022). 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, Cilt: 44 - Sayı: 4, 408–416. https://ajindex.com/articles/599165
Amagase H, Petesch BL, Matsuura H, Kasuga S, Itakura Y (2001). Intake of garlic and its bioactive components. The Journal of Nutrition 131 (3): 955-962. doi: 10.1093/jn/131.3.955S Aykas DP, Rodriguez-Saona LE (2016). Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis. Analytical Methods 8: 731-741. doi: 10.1039/C5AY02387D Baghalian K, Naghavi MR, Ziai SA, Badi HN (2006). Postplanting evaluation of morphological characters and allicin content in Iranian garlic (Allium sativum L.) ecotypes. Scientia Horticulturae 107 (4): 405-410. doi: 10.1016/j. scienta.2005.11.008 Bayan L, Koulivand PH, Gorji1 A (2014). Garlic: a review of potential therapeutic effects. Avicenna Journal of Phytomedicine 4 (1): 1-14. doi: 10.22038/AJP.2014.1741 Cai XJ, Block E, Uden PC, Zhang X, Quimby BD et al. (1995). Allium chemistry: identification of natural abundance organoselenium compounds in the human breath after ingestion of garlic using gas chromatography with atomic emission detection. Journal of Agricultural and Food Chemistry 43 (7): 1751-1753. doi: 10.1021/jf00055a001 Castada HZ, Barringer SA (2019). Online, real‐time, and direct use of SIFT–MS to measure garlic breath deodorization: a review. Flavour and Fragrance Journal 34 (5): 299-306. doi: 10.1002/ ffj.3503 Dunn III WJ, Wold S (1995). SIMCA pattern recognition and classification. In: Van de Waterbeemd H (editors). Chemometric Methods in Molecular Design. New York, USA: VCH Publishers, pp. 179-193.
Engeland, RL (1991).
Growing Great Garlic. Okanogan, Wash. Engeland, RL (1995). Growing Great Garlic (suppl.). Okanogan, Wash. FAO (2017). Production and trade statistics. Rome, Italy: FAO. Hansanugrum A, Barringer S (2010). Effect of milk on the deodorization of malodorous breath after garlic ingestion. Journal of Food Science 75: 549-558. doi: 10.1111/j.1750- 3841.2010.01715.x Holub BJ, Arnott K, Davis JP, Nagpurkar A, Peschell J (2002). Organosulfur compounds from garlic. In: Shi J, Mazza G, Maguer ML (editors). Functional foods: biochemical and processing aspects. Washington: CRC Press, pp. 213-279.
Iciek M, Kwiecien I, Wlodek L (2009). Biological properties of garlic and garlic-derived organosulfur compounds. Environmental and Molecular Mutagenesis 50: 247-265. doi: 10.1002/ em.20474 Ivanova A, Mikhova B, Najdenski H, Tsvetkova I, Kostova I (2009). Chemical Composition and Antimicrobial Activity of Wild Garlic Allium ursinum of Bulgarian Origin. Natural Prod