Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography-mass spectrometry

• Published in: Analytical and bioanalytical chemistry 2003-10, Vol.377 (4), p.749-756
• Main Authors: Lee, Sun-Neo, Kim, Nam-Sun, Lee, Dong-Sun
• Format: Article
• Language: English
• Subjects: Flavoring Agents - chemistry; Flavoring Agents - standards; Garlic - chemistry; Gas Chromatography-Mass Spectrometry - methods; Reproducibility of Results; Solvents
• ISSN: 1618-2642; 1618-2650
• DOI: 10.1007/s00216-003-2163-z

Several sampling techniques based on steam distillation (SD), simultaneous distillation and solvent extraction (SDE), solid-phase trapping solvent extraction (SPTE), and headspace solid-phase microextraction (HS-SPME) have been compared for the determination of Korean garlic flavor components by gas chromatography-mass spectrometry (GC-MS). Diallyl disulfide (57.88%), allyl sulfide (23.59%), and diallyl trisulfide (11.40%) were found to be the predominant flavor components of garlic samples extracted by SDE whereas these components were at levels of 89.77%, 2.43%, and 3.89% when the same sample was extracted by SD, 97.77%, 0.17%, and 0.10% by SPTE, and 97.85%, 0.01%, and 0.01% by HS-SPME using the 50/30-microm divinyl benzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber. Thermal degradation of components such as allyl methyl sulfide, dimethyl disulfide, and thiirane were observed for SDE and SD but not for SPTE or HS-SPME. HS-SPME had several advantages compared with SD, SDE, and SPTE-rapid solvent-free extraction, no apparent thermal degradation, less laborious manipulation, and less sample requirement. Five different fiber coatings were evaluated to select a suitable fiber for HS-SPME of garlic flavor components. DVB/CAR/PDMS was most efficient among the five types of fiber investigated.