Table 1.
Total sulfur compounds of green garlic volatile compounds among different collecting methods.
| Treatment | Total Sulfur Compounds | 1 | 2 | 3 | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Compound Name | Area% | RT | Compound Name | Area% | RT | Compound Name | Area% | RT | ||
| Cut (SPME vial) |
 2 |
Diallyl disulphide | 99.52 | 13.83 | Methyl propenyl disulfide | 0 | – | Diallyl sulfide | 0.48 | 7.04 |
| Cut (sealed desiccator) |
 3 |
Diallyl disulphide | 86.33 | 12.29 | Methyl propenyl disulfide | 1.53 | 7.87 | Diallyl sulfide | 0.35 | 6.36 |
| Whole (sealed desiccator) |
 1 |
Diallyl disulphide | 15.30 | 12.27 | Methyl propenyl disulfide | 0 | – | Diallyl sulfide | 0 | – |