Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices

Fried, oil-cooked, microwave-fried, baked, and microwave-baked garlic samples were prepared in this study. After being isolated by a modified Likens-Nickerson steam distillation/solvent extraction apparatus, the volatile compounds in these garlic samples were analyzed by using GC and GC-MS. A total of 41 volatile compounds were identified from these garlic samples. Among these volatile components, diallyl disulfide and diallyl trisulfide were the dominant compounds found in baked or microwave-baked garlic samples. Diallyl disulfide, methyl allyl disulfide, and vinyldithiins were the dominant compounds found in fried, oil-cooked, and microwave-fried garlic samples. Oil treatments of garlic favored the formation of vinyldithiins, and the content of diallyl trisulfide in oil-treated garlic samples was very low. Significant amounts of nitrogen-containing volatile compounds were found in baked or oil-treated garlic samples. These nitrogen-containing compounds were mainly generated from the interactions of reducing sugars and flavor precursors of garlic.