Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 3, 2015, Pages 787-794

  Li, Wen Qing ^a   Zhou, Hua ^a   Zhou, Mei Yun ^a   Hu, Xing Peng ^a   Ou, Shi Yi ^a   Yan, Ri An ^a   Liao, Xiao Jian ^a   Huang, Xue Song ^a   Fu, Liang ^a  

^a JINAN UNIVERSITY   (China)

Author keywords

Alliin; Alliinase; Allium sativum; Phenolic compounds

Indexed keywords

DECOMPOSITION; FLAVONOIDS; MAGNETIC RESONANCE SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SULFUR;

2D NUCLEAR MAGNETIC RESONANCES; ALLIIN; ALLIINASE; ALLIUM SATIVUM; ETHANOL EXTRACT; INHIBITION ACTIVITY; PHENOLIC COMPOUNDS; SULFUR CONTAINING COMPOUND;

PHENOLS;

ALLIUM SATIVUM;

ALLIIN; ALLIIN LYASE; CYSTEINE; LYASE; PHENOL DERIVATIVE; PLANT EXTRACT; SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ANALOGS AND DERIVATIVES; ANTAGONISTS AND INHIBITORS; CHEMICAL STRUCTURE; CHEMISTRY; FOOD HANDLING; GARLIC; HEAT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

CARBON-SULFUR LYASES; CYSTEINE; FOOD HANDLING; GARLIC; HOT TEMPERATURE; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; PHENOLS; PLANT EXTRACTS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

EID: 84921995287     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505982f     Document Type: Article

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