Volatile flavor compounds formed in an interspecific hybrid between onion and garlic

Volatile lavor compounds formed in an interspecific hybrid between onion (Allium cepa L.) and garlic (Allium sativum L.) were examined by GC and GC-MS analysis of headspace gas with a purge-and-trap injector. The crushed hybrid bulb formed various lavors including both species-specific and new types. The species-specific lavors were identified as thiopropanal S-oxide, which is the major specific flavor and lachrymatory factor in onion, and allyl methyl disulfide and diallyl disulfide, which are major lavors in garlic. The hybrid was thus recognized to be a new plant from the gas chromatographic patterns, which indicated a combination of the species-specific lavors of both parents