Kiralan, MustafaRahimi, AmirArslan, NeşetBayrak, Ali2021-06-232021-06-2320130972-060Xhttps://doi.org/10.1080/0972060X.2013.813283https://hdl.handle.net/20.500.12491/7688The 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.eninfo:eu-repo/semantics/closedAccessTunceli GarlicVolatile CompoundsSPMESulphur CompoundsArticle10.1080/0972060X.2013.8132831634174202-s2.0-84884509664Q2WOS:000324492500020Q4