Study of the volatile composition in the raw, dehydrofrozen and dried leek

The volatile compounds of two leek cultivars (Atal and San Giovanni) raw, d ehydrofrozen and dried, were extracted by microwave technique and then adso rbed on KS112 apolar resin. The aroma compounds were eluted by solvent from the resin and the volatile extracts were analyzed by GC/MS-SIM. The result s pointed out that the raw cultivars have all the characteristic volatile c ompounds of Allium porrum L., while they show different volatile profiles a ccording to the technological treatments used. In the dehydrofrozen and dri ed cultivar Atal, the volatile profiles are quite similar. On the contrary for the cultivar San Giovanni, the dehydrofreezing technique better preserv es the aroma compounds than the drying one.