Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 3, 2006, Pages 843-847

  Imai, Shinsuke ^a   Akita, Kaori ^a   Tomotake, Muneaki ^a   Sawada, Hiroshi ^a  

^a House Foods Corporation   (Japan)

Author keywords

Allium; Discoloration; Garlic; Greening; Mechanism; Onion; Pinking; Structure

Indexed keywords

ALLICIN; BUTYRIC ACID DERIVATIVE; PIGMENT; PYRROLE DERIVATIVE; SULFINIC ACID DERIVATIVE;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; GARLIC; HEAT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ONION; PHYSICAL CHEMISTRY; SOLUTION AND SOLUBILITY;

BUTYRIC ACIDS; CHEMISTRY, PHYSICAL; GARLIC; HEAT; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; ONIONS; PIGMENTS, BIOLOGICAL; PYRROLES; SOLUTIONS; SULFINIC ACIDS;

ALLIUM; ALLIUM CEPA; ALLIUM SATIVUM;

EID: 33244466480     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0519818     Document Type: Article

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