Volatile flavor compounds from Allium fistulosum L.

Authors
Pino, JA Rosado, A Fuentes, V
Citation
Ja. Pino et al., Volatile flavor compounds from Allium fistulosum L., J ESSEN OIL, 12(5), 2000, pp. 553-555
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF ESSENTIAL OIL RESEARCH
ISSN journal
10412905 → ACNP
Volume
12
Issue
5
Year of publication
2000
Pages
553 - 555
Database
ISI
SICI code
1041-2905(200009/10)12:5<553:VFCFAF>2.0.ZU;2-U
Abstract
Capillary gas chromatography and GC/MS were used to analyse the volatile fl avor compounds of Allium fistulosum L. grown in Cuba. A total of 28 compoun ds were identified, of which the main compounds ale dipropyl disulfide (30. 6%), methyl propyl trisulfide (12.0%) and dipropyl trisulfide (12.3%).