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--- allium_schoenoprasum_l [2026/02/19 09:09] – 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]
+"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}} \\