title: Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and rakkyo (Allium chinense G. Don).
abstract: Volatile components were isolated from Chinese chive and rakkyo by simultaneous steam distillation-solvent extraction and analyzed by GC and GC-MS. Sulfur compounds account for 88 and 94% of the total volatiles in the isolated extract of Chinese chive and rakkyo, respectively. In addition to the sulfur compounds commonly reported in the genus Allium, 27 novel volatile sulfur-containing components were found in the isolated extracts of both species. Among them were a sulfide, disulfides, trisulfides, and tetrasulfides with ethyl, butyl, and pentyl groups.
authors: Food Industry Research Institute, Carretera del Guatao km 3(1)/(2), C. Havana 19200, Cuba.
authors: J A
authors: JA
authors: Pino
authors: V
authors: V
authors: Fuentes
authors: M T
authors: MT
authors: Correa
mesh_terms: D000490:Allium / Q000737:chemistry*; D004220:Disulfides / Q000032:analysis* / Q000737:chemistry; D013058:Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry
chemical_list: D004220:Disulfides; D010936:Plant Extracts