Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 10, 2004, Pages 2797-2802

  Granvogl, Michael ^a   Christlbauer, Monika ^a   Schieberle, Peter ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

3 Mercapto 2 methylpentan 1 ol; Chives; Garlic; Leek; Onions; Stable Isotope dilution assay

Indexed keywords

3 MERCAPTO 2 METHYLPENTAN 1 OL; DEUTERIUM; FLAVORING AGENT; UNCLASSIFIED DRUG;

ARTICLE; CHIVE; COOKING; DIASTEREOISOMER; DISTILLATION; EXTRACTION; FOOD STORAGE; GARLIC; GAS CHROMATOGRAPHY; ISOTOPE DILUTION ASSAY; LEEK; MASS COMMUNICATION; NONHUMAN; ONION; QUANTITATIVE ANALYSIS;

ALLIUM; DEUTERIUM; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INDICATOR DILUTION TECHNIQUES; ODORS; PENTANOLS; SULFHYDRYL COMPOUNDS;

ALLIUM; ALLIUM CEPA; ALLIUM PORRUM; ALLIUM SATIVUM; ALLIUM SCHOENOPRASUM;

EID: 2442426453     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049874l     Document Type: Article

References (17)

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