VOLATILE CONSTITUENTS OF THE SOLVENT EXTRACTS OF WELSH ONIONS (ALLIUM-FISTULOSUM L VARIETY MAICHUON) AND SCALLIONS (A-FISTULOSUM L VARIETY CAESPITOSUM)

被引：38

作者：

KUO, MC ^{[1
]}

HO, CT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 10期

关键词：

D O I：

10.1021/jf00022a036

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatile components were isolated from Welsh onions and scallions by solvent extraction at ambient temperatures and analyzed by GC and GC-MS. There were 67 volatile components identified, including 12 novel polysulfides. Methyl methanethiosulfinate and 10 dialk(en)yl thiosulfonates were among those volatiles in Welsh onion and scallion extracts. These thiosulfinates and thiosulfonates were not previously identified in their distilled oils, probably due to their instability to heat.

引用

页码：1906 / 1910

页数：5

共 16 条

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