Volatiles in an endemic Allium specie: Allium tuncelianum by headspace solid phase microextraction

Yükleniyor...
Küçük Resim

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

Künye