Wood garlic compounds

A tree, Scorodocarpus borneensis, native to Borneo and the Malay peninsula, has a garlic-like smell and is known as wood garlic . The fruit is used locally for seasoning. The major volatile flavor compounds from wood garlic are similar to those of garlic itself. Some of these materials are polysulfur compounds and have antimicrobial activity against some bacteria and fungi. These materials contain four sulfur atoms.75 They are either 2,4,6-trithiaheptane-5-thione-2,2-dioxide (CH3-SO2-CH2-S-CS-S-CH3) or derivatives of tetrathia-octane (CH3-S-CH2-S-S-CH2-S-CH 3, CH3-SO2-CH2-S-S-CH2-S-CH3, CH3-S-CH2-SO2-S-CH2-S-CH3). 

Sulfur Compounds in Wood Garlic Scorodocarpus borneensis Becc.) as Versatile Food Components... 

KUBOTA KOBAYASHI Sulfur Compounds in Wood Garlic... 

Odor Significance of Compounds I and II in Wood Garlic. At high concentrations, I and II presented a considerably different aroma from that of the original wood garlic. On the other hand, the odor of each compound in the eluate from a capillary GC was reminiscent of the original wood garlic. We next determined their odor threshold values and re-evaluated them at dilute concentrations. 

Isolation of the Antimicrobial Compounds. Grated fruit pulp was soaked overnight in ethanol and then treated by sonicating for 30 min to extract the active components. The ethyl acetate-soluble fraction of the concentrate of the ethanol extract, which exhibited strong activity, was submitted to silica gel chromatography. Two active compounds were isolated with the yields shown in Table IV. One was CH3SCH2SSCH2SCH3, which was also identified as one of the potent odor components of wood garlic as already described. The other compound was obtained as crystals and then recrystallized with ethyl ether to afford colorless needles. This... 

DHS applications have been developed, for example, for the determination of aroma-active compounds in bamboo shoots (83), styrene in yoghurt (8- ) and volatile acids in tobacco, tea, and coffee (88), volatile compounds of strawberries (89) and odor-active compounds of hams (90). The applications of DTD-GC include, for example, in the determination of volatile components of Lavandula luisieri (85), in the analysis of volatile components of oak wood (87) and volatiles in various solid-food products such as spices and herbs (black pepper, oregano, basil, garlic), coffee, roasted peanuts, candy and mushrooms (82). 

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