# Aromatic and Nutritional Composition of Edible Flowers of Garden Garlic and Wild Leek
## 4 Discussion
### Volatile Fraction  
Of the aromatic components, alcohols have only been detected in wild leek flowers. The alcohol (Z)-3-hexen-1-ol, known as leaf alcohol, is characterized by an intense smell of grass and freshly cut green leaves. It is produced in small quantities by most plants and acts as an attractant for many predatory insects. 1-hexanol is also characterized by the smell of freshly cut grass. These alcohols have been found in the aromas of edible carnation  
Figure 4: Comparative value (mg 100\({}^{-1}\) g fw) of phosphorus and potassium (**a**); magnesium and calcium (**b**); zinc and iron (**c**) in garden garlic flowers (1), wild leek flowers (2), lettuce (3), leek (4), garlic (5), apple fruits (6). flowers [74], mallow [75] and camellia [76], but there are no references to their presence in the studies consulted on the aromas of _Allium_ flowers. Aldehydes are a major chemical family in other types of flowers [77]. In the aromas of the _Allium_ flowers studied, aldehydes are a minor fraction and represented by hexanal (only for wild leek flowers), nonanal and decanal. Hexanal has fresh notes and is reminiscent of fruits (sweet green apple and citrus) and freshly cut grass. This component has been detected in camellia oils [76], in edible marigold flowers [78] and in flowers of the _Allium_ genus, specifically in the flowers of _A. tenuissimum_[79; 80]. Nonanal is a saturated fatty aldehyde that formally arises from the reduction of the carboxylic group of nonanoic acid. It is an aromatic component that recalls the fresh smell of floral compositions such as rose and jasmine. The flavor is reminiscent of citrus peel and green floral notes. In the consulted literature, it has been detected in camellia oils [76], in edible carnation flowers [74], age [81], marigolds, cosmos and pansies [78]. [PERSON] et al. [79] also indicate the presence of this aromatic component in four wild onion flowers (_A. tenuissimum_ L.) from different locations. Of the family of benzenoids detected only in the flowers of garden garlic, benzaldehyde has been the major component. This substance is found in some nuts, such as bitter almonds, and is responsible for the characteristic taste and smell of these fruits. This component has been detected in edible carnation flowers [74] and in a type of Johnny Jump pansy flowers [78]. [PERSON] et al. [79] found this component in the characterization of the volatile components of _Allium tenuissimum_ L. Furthermore, the benzyl alcohol that has been detected slightly in garden garlic flowers is remarkable because it gives the flower a pleasant smell and is found as part of the aromas of many fruits and roses [78]. Nonanoic acid or pelargonic acid is the only fatty acid detected and only in wild leek flowers. This organic acid produces oily, rancid and unpleasant aromas. These are components that can appear in the rancidity of essential oils in plants, but they are not usually common in fresh flowers. In the specific case of wild leek flowers, the concentrations found are low. The esterified component detected in both flowers is (Z)-3-hexenyl acetate, which has a fruity, sweet, green, banana-and pear-like aromatic description, adding natural freshness to delicate flowers, such as daffodils [82]. These components have been found as part of the aroma of fruits and in jasmine flowers [83] and roses [84]. 2-Pentyfuran, detected only in wild leek flowers, is a volatile heterocyclic compound formed by the auto-oxidation of linolenic acid and is mainly associated with the flavor of soybean oil, which has fruity and green aromas. Some authors [76] have found it in the essential oils of camellia species and it shows antioxidant and antibacterial activity. [PERSON] et al. [79] have also found it in four wild onion flowers (_A. tenuissimum_ L.). 3-Pentanone has only been found in a small amount in wild leek flowers. This ketone component has been found in aloe vera flowers [85]. In the work of [PERSON] et al. [80] on aromatic components of wild onion flowers (_A.