Sulphur constituents of the essential oil of nira (Allium tuberosum rottl.) cultivated in Brazil

Flavour and Fragrance Journal

Volumn 12, Issue 4, 1997, Pages 237-239

  Lopes, D ^a   Godoy, R L O ^a   Goncalves S L ^a   Koketsu, M ^a   Oliveira, A M ^b  

^a EMBRAPA CERRADOS   (Brazil)

^b PESAGRO RIO   (Brazil)

Author keywords

Allium tuberosum Rottl.; Allyl 1 (methylthio)ethyl; Disulphide; Essential oil; GC MS; Liliaceae; Nira

Indexed keywords

DISULFIDE; ESSENTIAL OIL; SULFUR;

BRAZIL; GARLIC; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PLANT LEAF; SHORT SURVEY;

ALLIUM; ALLIUM SATIVUM; ALLIUM TUBEROSUM; LILIACEAE; TUBEROSUM;

EID: 0030865008     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1099-1026(199707)12:4<237::AID-FFJ644>3.0.CO;2-9     Document Type: Short Survey

References (9)

1. J. R. Whitaker, Advances in Food Research, 22, 73 (1976).
2. E. Block, S. Ahmad, J. L. Catalfamo, M. K. Jain and R. A. Castro, J. Am. Chem. Soc., 108, 7045 (1986).
3. C. J. Cavallito and J. H. Bailey, J. Am. Chem. Soc., 66, 1950 (1944).
4. M. P. Sousa, M. E. O. Matos, F. J. A. Matos, M. I. L. Machado and A. A. Craveiro, Constituintes Químicos Ativos de Plantas Medicinais Brasileiras, EUFC, 1st edn, p. 147, Brazil (1991).
5. H. Iida, S. Hashimoto, M. Miyazawa and H. Kameoka, J. Food Sci., 48, 660 (1983).
6. R. A. Bernhard, Phytochemistry, 9, 2019 (1970).
7. M. C. Kuo, M. Chien and C. T. Ho, J. Agric. Food Chem., 38, 1378 (1990).
8. M. C. Kuo and C. T. Ho, J. Agric. Food Chem., 40, 111 (1992).
9. J. L. Wu, C. C. Chou, M. H. Chen and C. M. Wu, J. Food Sci., 47, 606 (1982).