Raja Chekki, Hanen Najjaa, Nacim Zouari, Ákos Máthé and Nabiha Bouzouita
The influence of temperature and time of heating on the production and composition of organosulfur compounds (OSC) in Allium sativum were investigated in a two-level design with two factors. The organosulfur compounds were identified by Headspace-GC-MS. It was established that temperature plays an important role in the regulation of the production of monosulfides and trisulfides. The effect of both negative and positive temperatures on the production and decomposition of OSC were showed. Although, monosulfides and trisulfides were totally absent at the beginning of incubation, several mono- and trisulfides were detected in high proportions at 120°C, during the 30 minutes incubation period. It appears that high temperature reduces the amount of disulfides, which are converted to monosulfides and trisulfides.