In order to understand the effect of curing methods on volatile flavor compounds and bioactive substances in garlic, gas chromatography (GC) and ion mobility spectroscopy (IMS) were used to collect and analyze volatile compounds in garlic samples with different curing methods. And high- performance liquid chromatography (HPLC) was used to determine the content of alliin. In addition, plant alliinase enzyme-linked immunosorbent assay kit was used to detected alliinase concentration and activity. The results showed that 39 volatile compounds were identified in garlic samples with different curing methods which including 9 sulfur compounds, 10 esters, 5 aldehydes, 6 ketones, 2 alcohols, 1 phenol, 1 acid and 5 other volatile compounds. The characteristic flavor compounds of Sichuan tanpao salty garlic were ethyl hexanoate (M), ethyl hexanoate (D), 2-decennial, 2,3-diethyl-5-methyl pyrazine, isoamyl acetate, ethyl tailgate, 2-pentylfuran, ethyl 2-methyl butyrate, 2,3-pentanedione, methylpyrazine, ethyl 3-phenylpropionate, hydroxyacetone, 2,6-dimethyl-4-heptanone, ethyl 3-hexanoate, 2,4, 5-trimethylthiazole (D), 2,4,5-trimethylthiazole (M) and 2-butanone. Moreover, the characteristic flavor compounds of Laba garlic were diallyl disulfide, benzaldehyde, 2-pentanone, hexanal (M), hexanal (d), 2-heptylfuran, diallyl trisulfide, 2 (3H)-dihydrofuranone, dimethyl trisulfide, e-2-heptenal (M), e-2-heptanal (D), ethyl valerate (D), ethyl valerate (M) and furfural. The characteristic flavor compounds of sweet and sour garlic were diallyl sulfide, diallyl disulfide, isoeugenol, butyl acetate (M), butyl acetate (D), 3-methyl butanol, acetone, acetic acid, etc. However, there was no significant difference in alliinase activity among different pickled garlic (P>0.05). The content of alliin in Sichuan Tan Pao salty garlic was the highest (6 992.27 μg/g) which was significantly higher than that of Laba garlic (3 464 μg/g) (P<0.05), but the content of alliin in sweet and sour garlic was the lowest (341.34 μg/g).
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