Characterization of volatiles in Allium tenuissimum L. flower by headspace-gas chromatography-olfactometry-mass spectrometry, odor activity values, and the omission and recombination experiments

Abstract

Abstract Volatiles in four Allium tenuissimum flower samples were detected and characterized by headspace-gas chromatography-olfactometry-mass spectrometry, and odor activity values. The key aroma compounds were determined by combining the sensory analysis with the omission and recombination experiments. The results illustrated that a total of 36 volatiles were identified and divided into six types, including sulfur-containing compounds, aldehydes, alcohols, ketones, nitrogen-containing compounds, and others. The sulfur-containing compounds and aldehydes were the two most abundant compounds in A. tenuissimum flower. The volatiles were quantified through authentic reference compounds, and the contents of these compounds in four A. tenuissimum flower samples were obtained. Five key aroma compounds of A. tenuissimum flower were confirmed as dimethyl disulfide, dimethyl trisulfide, linalool, 2-methylbutanal, and nonanal. Among these, the predominant compounds dimethyl disulfide and dimethyl trisulfide having strong onion and sulfur aroma, significantly contributed to the aroma of A. tenuissimum flower. The main aroma profiles of A. tenuissimum flower were onion, sulfur, flower, green and burnt. The closer the geographical location and environment of A. tenuissimum flower growth are, the more similar their chemical composition.