Premium
Volatile Flavor Components of Chive ( Allium schoenoprasum L.)
Author(s) -
HASHIMOTO SEIJI,
MIYAZAWA MITSUO,
KAMEOKA HIROMU
Publication year - 1983
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.1365-2621.1983.tb05101.x
Subject(s) - allium , diallyl disulfide , chemistry , flavor , disulfide bond , liliaceae , dimethyl disulfide , sulfur , food science , chromatography , botany , organic chemistry , biochemistry , biology , apoptosis
ABSTRACT Using well‐established techniques, a sample was obtained of the steam volatile oil of chive ( Allium schoenoprasum L.). A total of 30 components were identified and the neutral oil contained mainly sulfur compounds (16.8%). The most important constituents are dipropyl disulfide, methyl pentyl disulfide, pentyl hydrodisulfide and (cis and trans ) 3,5‐diethyl‐1,2,4‐trithiolane. Methyl pentyl disulfide and pentyl hydrodisulfide have not been described previously.