A. Kattel, J. Maga
Developments in food science
A fractional purge and cryogenic trap method for the isolation of volatiles from dried Jimbu (Allium wallichii) was studied. Thermal desorption and trapping of volatiles at −73°C gave the best results in terms of volatile recovery. A total of 96 compounds were identified from the three different cryogenic traps, including twenty-seven sulfur compounds. Among the sulfur volatiles, 1,2 bis (methylthio) ethene, 2,4 dimethyl thiophene, dimethyl disulfide and dimethyl trisulfide were found to be the major volatile components of dried Jimbu.