Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and rakkyo (Allium chinense G. Don).

Pino, J A; Fuentes, V; Correa, M T

Pino, J A; Fuentes, V; Correa, M T.

Afiliación

Pino JA; Food Industry Research Institute, Carretera del Guatao km 3(1)/(2), C. Havana 19200, Cuba.

J Agric Food Chem ; 49(3): 1328-30, 2001 Mar.

Article en En | MEDLINE | ID: mdl-11312859

RESUMEN

Volatile components were isolated from Chinese chive and rakkyo by simultaneous steam distillation-solvent extraction and analyzed by GC and GC-MS. Sulfur compounds account for 88 and 94% of the total volatiles in the isolated extract of Chinese chive and rakkyo, respectively. In addition to the sulfur compounds commonly reported in the genus Allium, 27 novel volatile sulfur-containing components were found in the isolated extracts of both species. Among them were a sulfide, disulfides, trisulfides, and tetrasulfides with ethyl, butyl, and pentyl groups.

Asunto(s)

Allium/química; Disulfuros/análisis; Odorantes/análisis; Disulfuros/química; Espectrometría de Masas; Extractos Vegetales/química

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Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Allium / Disulfuros / Odorantes Idioma: En Revista: J Agric Food Chem Año: 2001 Tipo del documento: Article País de afiliación: Cuba Pais de publicación: Estados Unidos

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