Analysis of Garlic Cultivars Using Head Space Solid Phase Microextrac-tion/Gas Chromatography/Mass Spectroscopy
Jessica G. Clemente1, Jack D. Williams*, 1, Marlene Cross2, Candace C. Chambers3
Identifiers and Pagination:Year: 2012
First Page: 1
Last Page: 4
Publisher Id: TOFSJ-6-1
Article History:Received Date: 23/12/2011
Revision Received Date: 2/2/2012
Acceptance Date: 22/2/2012
Electronic publication date: 6/4/2012
Collection year: 2012
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Garlic has been widely used throughout history as a food additive for both its flavor and medicinal effects. The actual sulfide compounds found in garlic as well as the potential health benefits associated with garlic have been extensively studied. It has been shown that garlic preparation, growing conditions and cook-ing techniques, have a profound effect on the compounds present and the medicinal qualities afforded. Con-sidering the number of garlic cultivars available and the large focus on growing food organically, differentia-tion between different garlic cultivars would be useful. Using SPME and GC-MS the sulfur compounds pre-sent in a variety of garlic types where identified and quantified. Principal component analysis enabled the dif-ferentiation of the cultivars studied and in one case the differentiation of Organic and Non-Organically grown soft neck garlic.