Volatile compounds generated from thermal degradation of alliin and deoxyalliin in an aqueous solution

The use of the ‘Cryogenic’ GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum

“…organic sulfur compounds obtained from Israeli garlic was undertaken for the first time, using 'cryogenic' GC-MS and HPLC to identify the volatile components. Volatile organosulfur compounds previously reported in Allium species have customarily been identified after steam distillation (allyl mercaptan, allyl methyl sulfide, allyl methyl disulfide, allyl methyl trisulfide, allyl n-propyl, allyl n-propyl disulfide, allyl sulfide, allyl disulfide, allyl trisulfide, allyl tetrasulfide, and other organosulfur compounds (Brodnitz et al, 1971;Block et al, 1986;Nishimura et al, 1988;Yu et al, 1989Yu et al, , 1993Kubek et al, 1997;Ferary and Auger, 1996) or after boiling in an aqueous solutions (Yu et al, 1994b). Different organosulfur compounds have been identified during blanching, frying and baking (Yu et al, 1994a;Kim et al, 1995).…”

Organosulphur constituents in garlic oil elicit antennal and behavioural responses from the yellow fever mosquito

“…Chromatographic analyses of garlic oil with cold and hot injection demonstrated that temperatures >175°C induced the formation of the cyclic polysulphides 2 , 5 , 7 and 9 , indicating that these antenna‐stimulatory constituents were not present in garlic oil. Some of these and similar compounds also form following heating (180°C) of alliin ( S ‐allylcysteine S ‐oxide) and deoxyalliin ( S ‐allylcysteine) (Yu et al. 1994).…”

“…Garlic oil is known to contain some thermally labile organosulphur constituents (Block et al. 1988; Yu et al. 1994; Chen and Ho 1998).…”

Home-cooked garlic remains a healthy food

“…There are few reports regarding the analysis of these compounds in cooked garlic samples (Cavagnaro, Camargo, Galmarini, & Simon, 2007;Kim, Wu, Kobayashi, et al, 1995;Kim, Wu, Kubota, & Kobayashil, 1995;Yu & Wu, 1994;Yu et al, 1993). Works reported have been based on the analysis of OSCs by GC-MS (Artacho Martin-Lagos, Olea Serrano, & Ruiz Lopez, 1995;Tocmo, Lin, & Huang, 2014;Yan, Wang, & Barlow, 1992, using Lickens-Nickerson distillation and solvent extraction techniques (Kim, Wu, Kobayashi, et al, 1995;Yu et al, 1993Yu & Wu, 1994;Yu, Wu, & Chen, 1989;Yu, Wu, & Liou, 1989). It is worth emphasizing that those sample preparation techniques, as well as the subsequent analysis by GC, are inadvisable (Block, Putman, & Zhao, 1992).…”