Analytical Methods of the Organic Sulfur Compounds in Garlic

Garlic is a kind of widely planted agricultural product in China, which has plenty of nutritional and healthy functions, such as antibacterial, anti-inflammatory, and anti-oxidation. These functions are mainly attributed to the organic sulfur compounds, including the flavor precursors, thiosulfinates and thioether volatile compounds. The organic sulfur compounds either have its own biological activities, or multiple compounds work together to produce the same physiological effect. However, considering the poor stability and property diversity of the organic sulfur compounds, the analysis of organic sulfur compounds remains a big challenge. Existing reports are mainly on the determination of several compounds or one group of compounds, and there has been no comprehensive analysis of the organic sulfur compounds in garlic yet. Therefore, in the present review, the analysis methods of the main flavor precursors, thiosulfinates and thioether volatile compounds in garlic were separately discussed and summarized, including the sample pretreatment and detection methods.