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--- allium_schoenoprasum_l [2014/07/25 11:00] – andreas
+++ allium_schoenoprasum_l [2026/02/19 09:33] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Amaryllidaceae - chives, **Schnittlauch**
+Allium schoenoprasum L. - Amaryllidaceae - chives, **Schnittlauch**
-Herbaceous perennial plant, 10-50cm tall, native to Europe, Asia and North America.
+Herbaceous perennial plant, 10-50cm tall, native to Europe, Asia and North America. \\
+"In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes." [[https://en.wikipedia.org/wiki/Chives|wikipedia]]
-"In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes." [[https://en.wikipedia.org/wiki/Chives]]
+"Two kinds of disulfide has been isolated from Allium schoenoprasum and their structures established as methyl pentyl disulfide and pentyl hydrodisulfide by spectroscopic and synthetic methods. These compounds, which smell like sweet onions, are important aroma constituents." \\
+[Two sulfur constituents from //Allium schoenoprasum//. Hiromu, Kameoka, and Hashimoto Seiji, Phytochemistry, Vol.22(1) 1983, 294-295]
-"Two kinds of disulfide has been isolated from Allium schoenoprasum and their structures established as methyl pentyl disulfide and pentyl hydrodisulfide by spectroscopic and synthetic methods. These compounds, which smell like sweet onions, are important aroma constituents." [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) \\ //(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." [Volatile flavor components of chive (Allium schoenoprasum L.)., HASHIMOTO, SEIJI, MITSUO MIYAZAWA, and HIROMU KAMEOKA. Journal of Food Science, Vol.48 (6), 1983, 1858-1859]
+"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]
+"GC-MS analysis of chive EO identified 48 components, representing more than 76.36% of the total EO. The main compounds found in chive EO were dipropyl disulfide (19.49%), dipropyl trisulfide (15.21%), methyl propyl trisulfide (8.47%) and 1-propenyl propyl disulfide (5.84%)." \\
+[Mnayer, Dima, et al. "Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family." Molecules 19.12 (2014): 20034-20053] [[https://www.mdpi.com/1420-3049/19/12/20034/pdf?version=1417429066|PDF]]
+Main components of the essential oil obtained by hydrodistillation of the above-ground parts of A. schoenoprasum were methyl propyl trisulfide (8.3%), (E)-1-propenyl propyl disulfide (4.6%), dipropyl trisulfide (4.6%), (E)-1-propenyl propyl trisulfide (4.5%), and dipropyl disulfide (3.8%). \\
+"The qualitative composition of the analyzed oil was in a general agreement with the previously reported data [1,2], although the relative abundance of specific compounds differed. A peculiarity about the analyzed oil was that the oil was rich in hetero-penta-/hexa-/hepta-cyclic compounds (containing one or more sulfur and/or nitrogen atoms). Among these, stereoisomeric 4,6-diethyl-1,2,3,5-tetrathianes were the most abundant ones." \\
+[Miltojević, Ana, Niko Radulović, and Tatjana Golubović. "The chemical composition of chives (Allium schoenoprasum L.) essential oil." Facta Universitatis, Series: Physics, Chemistry and Technology 16.1 (2018): 163]
+{{allium_schoenoprasum.jpg?700}} \\
+Allium schoenoprasum L.; Lindman, C.A.M., Bilder ur Nordens Flora, vol.2 t.386 (1922-1926)
+[[http://www.plantillustrations.org/species.php?id_species=41156|plantillustrations.org]]
+{{:allium_scho.jpg?700|Allium schoenoprasum}} \\
+Allium schoenoprasum, La Plata, Argentina (2025) © Leonardo Quintana [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=59254|inaturalist.org]]
-{{https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Illustration_Allium_schoenoprasum0_clean.jpg/640px-Illustration_Allium_schoenoprasum0_clean.jpg}}