Sun Mingming, Cui Yiqiong, Li Ju, Khan Khuram Shehzad, Lyu Jian, Xiao Xuemei, Yu Jihua
College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China.
State Key Laboratory of Aridland Crop Science, Gansu Agricultural University Lanzhou 730070, PR China.
Food Chem X. 2025 Aug 7;30:102896. doi: 10.1016/j.fochx.2025.102896. eCollection 2025 Aug.
Garlic () as an important specie of the genus, is one of the earliest plants cultivated due to its culinary and medicinal uses. In this study, headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose (-nose) technologies were employed to analyze the volatile profiles of the edible portions of eight purple garlic varieties from China. A comprehensive total of 36 volatile compounds was identified and quantified, representing various classes including phenols, aldehydes, alcohols, sulfur-containing compounds, hydrocarbons, ethers, ketones, and furans, among these, diallyl disulphide was most abundant compound, followed by 3H-1, 2-dithiole, together accounting for 25 % of the total sulfide content. The average concentration of total volatile compounds was 139.13 μg/g. -nose analysis revealed that the sensors W5S and W2W exhibited heightened sensitivity to the distinct flavor characteristics of garlic. Multivariate statistical analysis, including Hierarchical cluster analysis (HCA) and principal component analysis (PCA) effectively distinguish eight purple garlic varieties into three categories. Correlation analysis between -nose and GC-MS data showed that sensors, W2W and W5S, were positively correlated with diallyl disulphide and 2-Vinyl-4H-1, 3-Dithiine. These findings provide robust theoretical basis for the identification, classification, and breeding of high-quality garlic varieties, highlight the distinct regionalizing flavor profiles and characterizations of garlic grown in local areas of China.
大蒜（）作为属的一种重要物种，是最早因烹饪和药用价值而被种植的植物之一。在本研究中，采用顶空固相微萃取结合气相色谱 - 质谱联用（HS - SPME/GC - MS）和电子鼻（-nose）技术分析了来自中国的八个紫皮大蒜品种可食用部分的挥发性成分。共鉴定并定量了36种挥发性化合物，代表了酚类、醛类、醇类、含硫化合物、烃类、醚类、酮类和呋喃类等各类化合物，其中二烯丙基二硫化物是含量最丰富的化合物，其次是3H - 1,2 - 二硫醇，二者合计占总硫化物含量的25%。挥发性化合物的平均浓度为139.13μg/g。电子鼻分析表明，传感器W5S和W2W对大蒜独特的风味特征表现出更高的灵敏度。包括层次聚类分析（HCA）和主成分分析（PCA）在内的多元统计分析有效地将八个紫皮大蒜品种分为三类。电子鼻与GC - MS数据的相关性分析表明，传感器W2W和W5S与二烯丙基二硫化物和2 - 乙烯基 - 4H - 1,3 - 二硫代烯呈正相关。这些发现为优质大蒜品种的鉴定、分类和育种提供了有力的理论依据，突出了中国局部地区种植大蒜独特的区域风味特征。
