Comparative laboratory analysis reveals drying methods significantly alter volatile organosulfur profiles and yields in dried garlic, suggesting freeze-drying optimizes essential oil retention.
Air-, oven- and freeze-dried garlic bulbs were hydrodistilled and the resulting essential oils were analyzed by gas chromatography (GC) and GC/mass spectrometry (GC/MS). The highest yields were 0.6 and 0.5% (w/w) for freeze- and oven-dried samples, respectively. The essential oils were characterized by a high amount of sulfur compounds (84.3–98.9%) with diallyl trisulfide (37.3–45.9%), diallyl disulfide (17.5–35.6%) and methyl allyl trisulfide (7.7–10.4%) being the major components. Remarkable qualitative and quantitative differences between the investigated oils owing to the drying procedure were found and a set of marker components was established to differentiate between them.
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Dziri et al. (2013) studied this question.
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