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The role of sulphur compounds in evaluation of flavouring value of some plant raw materials.

The aim of the study was to determine the composition of flavour isolates from garlic and horse-radish, prepared by dichlorodifluoromethane extraction. Gas chromatography, with olfactory determination of the flavour of the resolved components, and gas chromatography combined with mass spectrometry were used. In the garlic extract 19 components comprising mono-, di-, and trisulphides and thiophene derivatives were detected. In the horse-radish extract 14 components including isothiocyanates, thiocyanates and cyanides were identified.