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| Headspace Sampling GC-MS Analysis of Volatile Flavor Components in
Garlic Scape |
| WANG Chang-zhu，GAO Jing-cao*，MENG Huan-wen |
| College of Horticulture， Northwest A & F University， Yangling 712100， Shaanxi， China |
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Abstract The volatile flavor components in garlic（Allium sativum L.） scape were analyzed by
using headspace sampling combined with GC-MS method．The results showed that garlic scape contains
23 kinds of volatile components，including 15 kinds of sulfur-containing compounds with 99.4% re lative
content．The 6 main components are diallyl disulfide（ 66.52%），1，3-dithiane（15.44%），diallyl
sulfide（7.15%），dimethyl disulfide（1.24%），diallyl sulfide（1.09%） and 2-allyl methyl sulfide
（2.66%）．Compared with steam distillation method，sulfur compounds detected by headspace sampling
method were fewer in kinds， but their contents were relatively higher，and the 3 main types ingredients：
sulfide，multi-dithiane and thiocyclohexylene could be detected.
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Received: 05 January 2013
Published: 11 March 2013
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| [1] |
. [J]. , 2009, 1(9): 11-13. |
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