Analysis and Identification of Odor-Active Compounds in Fresh Blanched Garlic Leaves

To analyze and identify the odor-active compounds in fresh blanched garlic leaves,fresh blanched garlic leaves were homogenized with dichloromethane and water. The dichloromethane extracted solution was handled by solvent-assisted flavor evaporation(SAFE)apparatus. The resulted concentrated extract was analyzed by gas chromatography-mass spectrometry(GC-MS)and aroma extract dilution analysis of gas chromatography-olfactometry(AEDA/GC-O). Compounds were identified by search of NIST2011 database and comparison of retention indices(RIs)and sniffed odors with those of literatures. A total of 39 volatile compounds were found,and 35 odorants were revealed from 35 olfactory regions detected in retention indices. The odorants with high FD values(log₃FD ≥ 6)were 3-vinyl-1,2-dithiacyclohex-4-ene,2-ethenylthiophene,2,3-dimethylthiophene,dimethyl trisulfide,diallyl disulphide,1-oxa-4,6-diazacyclooctane-5-thione,and 2-methyldihydro-3(2H)-thiophenone,which could give great contributions to overall aroma of the fresh blanched garlic leaves. Worth mentioning,in the present work mild handling conditions were adopted to keep natural flavor of the blanched garlic leaves. The research results can provide guidance for storage,processing,and further utilization of fresh blanched garlic leaves.