首页   按字顺浏览 期刊浏览 卷期浏览 Volatile Flavor Compounds fromAllium fistulosumL.
Volatile Flavor Compounds fromAllium fistulosumL.

 

作者: JorgeA. Pino,   Aristides Rosado,   Victor Fuentes,  

 

期刊: Journal of Essential Oil Research  （Taylor Available online 2000）
卷期: Volume 12, issue 5  

页码: 553-555

 

ISSN:1041-2905

 

年代: 2000

 

DOI:10.1080/10412905.2000.9712157

 

出版商: Taylor & Francis Group

 

关键词: Allium fistulosum;Liliaceae;essential oil composition;dipropyl disulfide;methyl propyl trisulfide;dipropyl trisulfide

 

数据来源: Taylor

 

摘要:

Capillary gas chromatography and GC/MS were used to analyse the volatile flavor compounds ofAllium fistulosumL. grown in Cuba. A total of 28 compounds were identified, of which the main compounds are dipropyl disulfide (30.6%), methyl propyl trisulfide (12.0%) and dipropyl trisulfide (12.3%).

 

点击下载:  PDF (164KB)



返 回