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http://dx.doi.org/10.9724/kfcs.2012.28.2.143

Volatile Compounds of Essential Oils from Allium senescens L. var. senescens  

Oh, Mi (Department of Food and Nutrition, College of Natural Science, Duksung Women's University)
Bae, Seon-Young (Department of Food and Nutrition, College of Natural Science, Duksung Women's University)
Chung, Mi-Sook (Department of Food and Nutrition, College of Natural Science, Duksung Women's University)
Publication Information
Korean journal of food and cookery science / v.28, no.2, 2012 , pp. 143-148 More about this Journal
Abstract
$Dumebuchu$ ($Allium$ $senescens$ L. var. $senescens$) has a peculiar and long-lasting odor that resembles the flavor of garlic and onions. This study was conducted to examine the volatile compounds of essential oils extracted from $dumebuchu$. The essential oils of $dumebuchu$ were extracted by hydrodistillation using a clavenger-type apparatus and analyzed by GC-MS. A total of 25 compounds were identified in the essential oils from $dumebuchu$. Among sulfur-containing compounds, 4 disulfides and 3 trisulfides were identified. The most abundant sulfur-containing compound was 5-dimethylthiophene (peak area 41.15%) and the second and the third most abundant compound were dipropyl disulfide (18.91%) and propyl allyl disulfide (12.23%), respectively.
Keywords
Allium senescens L. var. senescens; dumebuchu; essential oils; hydrodistillation; sulfur-containing compounds;
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Times Cited By KSCI : 2  (Citation Analysis)
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