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allium_sativum_l [2015/03/27 15:59]
andreas |
allium_sativum_l [2015/03/27 16:04]
andreas |
| Allium sativum L. - Liliaceae - (common) garlic, **Knoblauch** | Allium sativum L. - Liliaceae - 蒜 suan (chin.), (common) garlic, **Knoblauch** |
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| Perennial herb, up to 90cm tall, only known in cultur, cultivated nearly everywhere; bulbs with several parts or cloves, all inclosed in a silky white or pink general envelope; scape exceeding leaves; leaves several, arising near together at the soil-surface, blades flat, keeled on the back; umbel erect, producing ovoid bulblets and a few flowers, the involucre deciduous in one piece, terminating in the beak 3-10cm. | Perennial herb, up to 90cm tall, only known in cultur, cultivated nearly everywhere as vegetable/spice; bulbs consisting of several bulbels, all inclosed in a silky white or pink general envelope; scape exceeding leaves; leaves linear to linear-lanceolate, arising near together at the soil-surface, blades flat, keeled on the back; umbel erect, producing ovoid bulblets and a few flowers, the involucre deciduous in one piece. \\ |
| | [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200027526]] |
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| "Combined headspace gas chromatography-mass spectrometry (HSGC-MS) was used in the analysis of garlic volatile compounds. Twenty major components were identified in the gas phases enriched by fresh, sliced garlic cloves... Suspended dry garlic powder and crushed garlic, incubated in vegetable oil, revealed a different pattern since mainly the amounts of di- and trisulfides were decreased. The considerable compositional differences found in the analyses for the gas phase of garlic cloves, kept in oil, are likely associated with the poor stability of [[http://www.thegoodscentscompany.com/data/rw1009901.html|allicin]] in a lipophilic environment; a marked increase in the amounts of 2-propene-1-thiol, acetic acid, and ethanol was observed in the gas phase, whereas trisulfides were present in traces only. The occurrence of 2-propene-1-thiol and diallyl disulfide, the two principal sulfur components in exhaled air, also may indicate a rapid degradation of most garlic volatile components probably caused by the enzymatically active human salivary or digestive system." \\ | "Combined headspace gas chromatography-mass spectrometry (HSGC-MS) was used in the analysis of garlic volatile compounds. Twenty major components were identified in the gas phases enriched by fresh, sliced garlic cloves... Suspended dry garlic powder and crushed garlic, incubated in vegetable oil, revealed a different pattern since mainly the amounts of di- and trisulfides were decreased. The considerable compositional differences found in the analyses for the gas phase of garlic cloves, kept in oil, are likely associated with the poor stability of [[http://www.thegoodscentscompany.com/data/rw1009901.html|allicin]] in a lipophilic environment; a marked increase in the amounts of 2-propene-1-thiol, acetic acid, and ethanol was observed in the gas phase, whereas trisulfides were present in traces only. The occurrence of 2-propene-1-thiol and diallyl disulfide, the two principal sulfur components in exhaled air, also may indicate a rapid degradation of most garlic volatile components probably caused by the enzymatically active human salivary or digestive system." \\ |
