Unterschiede

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--- allium_schoenoprasum_l [2026/02/19 09:23] – andreas
+++ allium_schoenoprasum_l [2026/02/19 09:33] (aktuell) – andreas
@@ Zeile 7: / Zeile 7: @@
 [Two sulfur constituents from //Allium schoenoprasum//. Hiromu, Kameoka, and Hashimoto Seiji, Phytochemistry, Vol.22(1) 1983, 294-295]
-{{:pentyldisulfide.jpg}} methyl pentyl disulfide (R=CH3), pentyl hydrodisulfide (R=H)
+|{{:pentyldisulfide.jpg}} \\ methyl pentyl disulfide (R=CH3), \\ pentyl hydrodisulfide (R=H) \\ //(sweet onion)// |{{:dipropyldisulfide.png|dipropyl disulfide}} \\ dipropyl disulfide \\ //(green onion garlic)// |
-"Using well-established techniques, a sample was obtained of the steam volatile oil of chive (Allium schoenoprasum L.). A total of 30 components were identified and the neutral oil contained mainly sulfur compounds (16.8%). The most important constituents are dipropyl disulfide, methyl pentyl disulfide, pentyl hydrodisulfide and (cis and trans) 3,5-diethyl-1,2,4-trithiolane." \\
+"Using well-established techniques, a sample was obtained of the steam volatile oil of chive (Allium schoenoprasum L.). A total of 30 components were identified and the neutral oil contained mainly sulfur compounds (16.8%). The most important constituents are [[https://thegoodscentscompany.com/data/rw1035611.html|dipropyl disulfide]], methyl pentyl disulfide, pentyl hydrodisulfide and (cis and trans) 3,5-diethyl-1,2,4-trithiolane." \\
 [Volatile flavor components of chive (Allium schoenoprasum L.)., Hashimoto Seiji, Mitsuo Miyzawa, and Hirumo Kameoka. Journal of Food Science, Vol.48 (6), 1983, 1858-1859]