Abstract:The volatile flavor components in garlic(Allium sativum L.) scape were analyzed by
using headspace sampling combined with GC-MS method.The results showed that garlic scape contains
23 kinds of volatile components,including 15 kinds of sulfur-containing compounds with 99.4% re lative
content.The 6 main components are diallyl disulfide( 66.52%),1,3-dithiane(15.44%),diallyl
sulfide(7.15%),dimethyl disulfide(1.24%),diallyl sulfide(1.09%) and 2-allyl methyl sulfide
(2.66%).Compared with steam distillation method,sulfur compounds detected by headspace sampling
method were fewer in kinds, but their contents were relatively higher,and the 3 main types ingredients:
sulfide,multi-dithiane and thiocyclohexylene could be detected.