The amino acid precursors and odor formation in society garlic (Tulbaghia violacea Harv.)

Phytochemistry

Volumn 60, Issue 1, 2002, Pages 21-25

  Kubec, Roman ^a,b   Velíšek, Jan ^b   Musah, Rabi A ^a  

^a STATE UNIVERSITY OF NEW YORK   (United States)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Alliaceae; Flavor precursor; Marasmicin; Marasmin; S (Methylthiomethyl)cysteine 4 oxide; Society garlic; Thiosulfinate; Tulbaghia violacea

Indexed keywords

2,4,5,7 TETRATHIAOCTANE 4 OXIDE; AMINO ACID; CYSTEINE DERIVATIVE; OXIDE; S ETHYLCYSTEINE; S METHYLCYSTEINE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; CIRCULAR DICHROISM; DEGRADATION; GARLIC; INFRARED RADIATION; ION EXCHANGE CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; METABOLISM; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; ODOR; PLANT; PRECURSOR; QUANTITATIVE ANALYSIS; RHIZOME; SOCIETY GARLIC; SPECTROSCOPY; TULBAGHIA VIOLACEA; ISOLATION AND PURIFICATION;

ALLIACEAE; ALLIUM SATIVUM; TULBAGHIA; TULBAGHIA VIOLACEA;

ALLIUM; AMINO ACIDS; CHROMATOGRAPHY, ION EXCHANGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MOLECULAR STRUCTURE; ODORS; OXIDES; PLANT COMPONENTS; SPECTRUM ANALYSIS;

EID: 0037052305     PISSN: 00319422     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0031-9422(02)00065-1     Document Type: Article

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