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

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1328-1330

  Pino, Jorge A ^a   Fuentes, Victor ^b   Correa, Margarita Teresa ^c  

^a Food Industry Research Institute   (Cuba)

^b Res Inst for Tropical Agriculture   (Cuba)

^c NATL CENTER FOR SCIENTIFIC RESEARCH   (Cuba)

Author keywords

Chinese chive; Rakkyo; Sulfur compounds; Volatile

Indexed keywords

DISULFIDE; GARLIC; SOLVENT; SULFIDE; SULFUR DERIVATIVE; VOLATILE AGENT;

ARTICLE; DISTILLATION; EXTRACTION; GAS CHROMATOGRAPHY; NONHUMAN; WATER VAPOR;

ALLIUM; DISULFIDES; MASS SPECTROMETRY; ODORS; PLANT EXTRACTS;

ALLIUM; ALLIUM CHINENSE; ALLIUM SATIVUM; ALLIUM SCHOENOPRASUM; ALLIUM TUBEROSUM; TUBEROSUM;

EID: 0034836532     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9907034     Document Type: Article

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