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

Table 3

Odorous compounds in T2 by GC/MS-olfactometry.

RT (min)^1	Compounds	Content (ug/100 g)
9.72	2-Furancarboxaldehyde	1.05
10.55	2-Furanmethanol	0.08
11.73	Pentanoic acid	0.05
12.38	1-(2-Furanyl)-ethanone	0.05
13.00	Methyl propyl disulfide	0.04
14.11	5-Methyl-2-furancarboxaldehyde	0.09
14.29	Dimethyl trisulfide	1.03
15.71	Hexanoic acid	0.09
16.68	1H-Pyrrole-2-carboxaldehyde	0.17
16.79	Benzeneacetaldehyde	0.02
17.01	Dihydro-p-tolualdehyde	0.05
17.80	Heptanoic acid	0.06
18.36	2,6,11,15-Tetramethyl-hexadecane	0.02
18.46	Nonanal	0.05
18.88	Phenylethyl alcohol	0.07
19.08	2-Ethyl-hexanoic acid	0.13
20.63	Octanoic acid	0.13
21.87	Dimethyl tetrasulfide	1.03
23.39	Tetradecane	0.08
24.12	Di-2-propenyl trisulfide	0.44
24.80	Dipropyl trisulfide	0.65
26.29	Methyl 2-propenyl disulfide	0.40

¹RT: retention time.