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Volatile Flavor Compounds from Shallots
Author(s) -
WU J. L.,
CHOU C. C.,
CHEN M. H.,
WU C. M.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10133.x
Subject(s) - flavor , chemistry , food science , alkyl , gas chromatography , raw material , organic chemistry , chromatography
Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep‐fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep‐frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased.