Volatile Flavor Components of Chive (Allium schoenoprasum L.) |
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| Authors: | SEIJI HASHIMOTO MITSUO MIYAZAWA HIROMU KAMEOKA |
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| Affiliation: | Authors Hashimoto, Miyagawa and Kameoka are affiliated with the Dept. of Applied Chemistry, Faculty of Science &Engineering, Kinki Univ., 3–4–1, Kowakae, Higashiosaka-shi, Osaka Japan 577. |
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| Abstract: | 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. Methyl pentyl disulfide and pentyl hydrodisulfide have not been described previously. |
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