Volatiles in an endemic Allium specie: Allium tuncelianum by headspace solid phase microextraction
Yükleniyor...
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The volatile components of an endemic garlic, Allium tuncelianum were extracted using solid-phase microextraction and analyzed by Gas chromatography and Mass Spectrometry (GC-MS). A total of 14 volatile components were identified in red and green garlic. Most of the identified compounds were sulphur compounds. The main sulphur compound was diallyl disulfide and its content in red and green garlic was 72.52 % and 67.33 %, respectively. In analysis of volatile compounds, importance of differences in content of red and green garlic were found in methyl allyl disulfide content.
Açıklama
Anahtar Kelimeler
Tunceli Garlic, Volatile Compounds, SPME, Sulphur Compounds
Kaynak
Journal Of Essential Oil Bearing Plants
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
16
Sayı
3
