• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.126-133
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• 2022

The objective of this study was to analyze volatile and aroma-active compounds in Korean wild chive (Allium monanthum Maxim.) cultivated in open-fields or greenhouse systems using solvent-assisted flavor evaporation-gas chromatography (GC)-mass spectrometry and GC-olfactometry. Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log₂ flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine ("earthy"), 2-sec-butyl-3-methoxypyrazine ("earthy", "musty"), and dipropyl disulfide ("sulfurous") were the most predominant aroma-active compounds with log₂FD of 9-10; this was followed by dimethyl trisulfide ("onion-like") and (E)-1-propenyl propyl disulfide ("fresh onion-like"). The "sulfurous", "earthy", "pungent", and "cabbage-like" aroma notes were strong in Korean wild chive. More intense "pungent" odors were detected in Korean wild chive cultivated in an open-field, whereas more intense "cabbage-like" odors were detected in Korean wild chive cultivated in a greenhouse.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.5176-5185
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• 2014

This study was conducted from 2010 to May 2012 to determine the volatile flavor compositions, biological activity and components of A. monanthum from different regions in Korea. The flavors of A. monanthum were extracted by SPME methods and it contained forty-two compounds that included mainly hydrocarbons and acids. The cancer cell growth inhibition activities of A. monanthum on the cancer cell (HaCaT, HepG2, HCT116, PC3) line were increased in a dose-dependent manner and the hexane fraction showed the highest antiproliferation effects. A. monanthum also showed the highest antioxidant activity. The results suggest that A. monanthum can be used as bioactive and functional materials.

• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.4
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• pp.252-255
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• 2009

In this study we investigated the natural habitats of Allium grayi, Allium monanthum, Allium tuberosum' and Allium schoenoprasmum to develop a fundamental database for their breeding and cultivation. Both Allium grayi and Allium monanthum were growing wild mainly in the areas with the altitude of ${\leq}\;300\;m$. The natural habitats of Allium grayi and Allium monanthum were limited to the altitude of 1,000 and 800 m, respectively. Allium thunbergii was growing at a wide range of altitude from the lowlands (${\geq}\;100\;m$) to the high elevated areas (${\leq}\;1,000\;m$) whereas Allium maximowiczii was growing wild only at the high altitude of ${\geq}\;900\;m$. The number and the size of the natural habitat of Allium grayi were greater than those of Allium monanthum. The natural habitats of Allium grayi were in the Gyeonggi, Gangwon, Jeolla, and Gyeongsang Provinces whereas those of Allium monanthum were found mainly in the Chungcheong and Jeju Provinces. Allium grayi was growing wild in both inland and seaside districts whereas Allium monanthum was mainly in the inland areas.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.247-252
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• 2015

Three different Allium plants, including wild garlic (Allium monanthum Max; AMM), onion (Allium cepa L.; ACL) and green onion (Allium fistulosum L; AFL), have been widely used as spicy food in daily life. This study was attempted to investigate the properties of antioxidant, whitening and anti-wrinkle activities in water extracts in Allium plants. The antioxidant, whitening and anti-Wrinkle activities were evaluated by performing DPPH and ABTS radical scavenging activities, inhibitory effects on tyrosinase, and elastase, respectively. The water extract (10 mg/mL) of onion, wild garlic and green onion exhibited DPPH radical scavenging activities of 28.46%, 28.45%, and 15.91%, respectively. The inhibitory effects of tyrosinase activities by wild garlic, green onion, and onion were increased by heating the extracts at $90^{\circ}C$. Additionally, the wild garlic extract showed higher elastase inhibitory activity than those of other plant extracts. These results suggest that water extracts of Allium plants may be useful as potential sources of beauty foods due to higher antioxidant, anti-melanin and anti-wrinkle activities.

• Landscaping Tree
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• s.85
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• pp.7-8
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• 2005

• Applied Biological Chemistry
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• v.43 no.4
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• pp.314-316
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• 2000

• Life and Agrochemicals
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• v.29 no.4 s.237
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• pp.48-48
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• 2008

• The Monthly Diabetes
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• s.101
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• pp.24-27
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• 1998

• The Korean Publising Journal, Monthly
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• s.259
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• pp.8-9
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• 1999

• 식품문화 한맛한얼
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• v.1 no.4
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• pp.61-65
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• 2008