Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

Table 2

Odorous compounds in T1 by GC/MS-olfactometry.

RT (min)^1	Compounds	Content (ug/100 g)
6.93	Dimethyl disulfide	0.11
8.49	2,3,3-Trimethyl-1,4-pentadiene	0.02
8.61	Hexanal	0.07
9.66	5-Methyl-2-thiophenecarboxaldehyde	0.14
9.97	6,6-Dimethylhepta-2,4-diene	0.09
10.16	1,6-Dimethyl-1,5-cyclooctadiene	0.07
10.27	1,2,4,4-Tetramethylcyclopentene	0.07
10.67	Ethyl-benzene	0.17
11.63	1,2-Bis(allyl)disulfane	2.73
12.17	3-(Methylthio)-propanal	1.72
13.00	Methyl propyl disulfide	1.06
13.63	Methyl (methylthio)methyl disulfide	0.90
14.32	Dimethyl trisulfide	5.22
14.98	2-Pentyl-furan	0.24
15.51	Cyclodecanone	0.34
16.70	Benzeneacetaldehyde	0.11
17.02	Dodecane	0.27
17.19	2-Formyl-3-methylthiophene	0.09
17.90	Di-2-propenyl disulfide	0.34
18.44	Dimethyl tetrasulfide	10.81
20.42	1,2-Dithiane-4,5-diol	1.38
21.78	3-Vinyl-1,2-dithiacyclohex-5-ene	0.15
22.19	Di-2-propenyl trisulfide	13.73
22.62	2,4-Dihydro-4-methyl-3H-1,2,4-triazole-3-thione	6.91
22.80	1-Ethoxyvinyl chloroacetate	0.27
24.22	Di-2-propenyl trisulfide	13.94
24.53	2,4-Dihydro-4-methyl-3H-1,2,4-triazole-3-thione	7.04
26.34	Methyl 2-propenyl disulfide	1.97

¹RT: retention time.