Table 1.

Main compounds of raw and black garlic in the gas phase.

Compounds	Retention Time (min)	Raw Garlic	Aged Black Garlic	Structures
2-acetyl-1-pyrroline	7.6	−	+
diallyl disulfide	8.0	+	+
diallyl trisulfide	9.1	+	+
dipropil trisulfide	11.6	+	+
allicin	11.7	+	−

“+” -detectable; “−” non-detectable or just in a very low concentration.