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

Authors
Pino, JA Fuentes, V Correa, MT
Citation
Ja. Pino et al., Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and rakkyo (Allium chinense G. Don), J AGR FOOD, 49(3), 2001, pp. 1328-1330
Citations number
19
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
49
Issue
3
Year of publication
2001
Pages
1328 - 1330
Database
ISI
SICI code
0021-8561(200103)49:3<1328:VCOCC(>2.0.ZU;2-3
Abstract
Volatile components were isolated from Chinese chive and rakkyo by simultan eous steam distillation-solvent extraction and analyzed by GC and GC-MS. Su lfur compounds account for 88 and 94% of the total volatiles in the isolate d extract of Chinese chive and rakkyo, respectively. In addition to the sul fur compounds commonly reported in the genus Allium, 27 novel volatile sulf ur-containing components were found in the isolated extracts of both specie s. Among them were a sulfide, disulfides, trisulfides, and tetrasulfides wi th ethyl, butyl, and pentyl groups.