Volatile flavor compounds from Allium fistulosum L.

被引：6

作者：

Pino, JA

Rosado, A

Fuentes, V

机构：

[1] Inst Invest Ind Alimenticia, C Habana 19200, Cuba

[2] Ctr Nacl Invest Cient, La Habana, Cuba

[3] INIFAT, La Habana, Cuba

来源：

JOURNAL OF ESSENTIAL OIL RESEARCH | 2000年 / 12卷 / 05期

关键词：

Allium fistulosum; Liliaceae; essential oil composition; dipropyl disulfide; methyl propyl trisulfide; dipropyl trisulfide;

D O I：

10.1080/10412905.2000.9712157

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Capillary gas chromatography and GC/MS were used to analyse the volatile flavor compounds of Allium fistulosum L. grown in Cuba. A total of 28 compounds were identified, of which the main compounds ale dipropyl disulfide (30.6%), methyl propyl trisulfide (12.0%) and dipropyl trisulfide (12.3%).

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收藏

页码：553 / 555

页数：3

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