COMPARITIVE STUDY ON VOLATILE AROMA COMPOUNDS OF TWO DIFFERENT GARLIC TYPES (KASTAMONU AND CHINESE) USING GAS CHROMATOGRAPHY MASS SPECTROMETRY (HS-GC/MS) TECHNIQUE


Creative Commons License

KELEŞ D., TAŞKIN H., Baktemur G., Kafkas E., BÜYÜKALACA S.

AFRICAN JOURNAL OF TRADITIONAL COMPLEMENTARY AND ALTERNATIVE MEDICINES, vol.11, no.3, pp.217-220, 2014 (SCI-Expanded) identifier identifier identifier

Abstract

Backround: The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it was aimed to compare Kastamonu garlic type with Chinese garlic type based on their aroma profiles.