Volatile Flavor Components of Chive ( Allium schoenoprasum L.)
1983; Wiley; Volume: 48; Issue: 6 Linguagem: Inglês
10.1111/j.1365-2621.1983.tb05101.x
ISSN1750-3841
AutoresSeiji Hashimoto, Mitsuo Miyazawa, Hiromu Kameoka,
Tópico(s)Plant Disease Resistance and Genetics
ResumoABSTRACT 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.
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