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allium_cepa_l [2018/10/02 18:04]
andreas 		allium_cepa_l [2021/03/04 16:29]
andreas
Zeile 28: Zeile 28:
 "The most important compound found in the headspace of sliced onions by SPME-GC-MS after 1 min emission of volatiles was thiopropanal S-oxide. Also, some dipropenyl disulphides and propenyl propyl disulphides were identified. After 30 min, most of the thiopropanal-S-oxide disappeared, and other sulphur and non-sulphur compounds appeared in the GC chromatograms. The major constituents were diprop(en)yl disulphides. Similar constituents were also found in the water-slurred onions by headspace and direct SPME." \\ "The most important compound found in the headspace of sliced onions by SPME-GC-MS after 1 min emission of volatiles was thiopropanal S-oxide. Also, some dipropenyl disulphides and propenyl propyl disulphides were identified. After 30 min, most of the thiopropanal-S-oxide disappeared, and other sulphur and non-sulphur compounds appeared in the GC chromatograms. The major constituents were diprop(en)yl disulphides. Similar constituents were also found in the water-slurred onions by headspace and direct SPME." \\
 [Determination of fresh onion (Allium cepa L.) volatiles by solid phase microextraction combined with gas chromatography-mass spectrometry., Järvenpää, E.P., Zhang, Z., Huopalahti, R., King, J.W., Zeitschrift für Lebensmitteluntersuchung und-Forschung A, Vol.207(1), 1998, 39-43] [Determination of fresh onion (Allium cepa L.) volatiles by solid phase microextraction combined with gas chromatography-mass spectrometry., Järvenpää, E.P., Zhang, Z., Huopalahti, R., King, J.W., Zeitschrift für Lebensmitteluntersuchung und-Forschung A, Vol.207(1), 1998, 39-43]
 +
 +"[[http://www.thegoodscentscompany.com/data/rw1576741.html|3-Mercapto-2-methylpentan-1-ol]] was first detected in a complex thermally processed flavor and finally isolated from raw onions. The chemical structure of this new compound was identified by MS and (1)H NMR measurement and synthesis of the proposed structure. Sensory evaluation at different concentrations indicated that the flavor quality is strongly dependent on concentration. At low concentration (0.5 ppb) a pleasant meat broth, sweaty, onion, and leek-like odor can be perceived. On the basis of some isolation experiments and volatiles occurring in raw onions, a formation pathway is proposed. As one intermediate 3-mercapto-2-methylpentanal, another new strong flavor compound, was suggested. The presence of this compound in raw onions was confirmed by synthesis and comparison of MS and chromatographic data." \\
 +[Widder, Sabine, et al. "3-Mercapto-2-methylpentan-1-ol, a new powerful aroma compound." Journal of agricultural and food chemistry 48.2 (2000): 418-423]
  
 The lachrymatory factor thiopropanal-S-oxide is not released spontaneously as a by-product following the action of the enzyme alliinase, but is specifically synthesized from the intermediate sulphenic acid by a previously undiscovered enzyme, lachrymatory-factor synthase. \\ The lachrymatory factor thiopropanal-S-oxide is not released spontaneously as a by-product following the action of the enzyme alliinase, but is specifically synthesized from the intermediate sulphenic acid by a previously undiscovered enzyme, lachrymatory-factor synthase. \\
allium_cepa_l.txt · Zuletzt geändert: 2022/06/24 09:12 von andreas

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