• 한국식품조리과학회지
• /
• 제28권2호
• /
• pp.143-148
• /
• 2012

$Dumebuchu$ ($Allium$ $senescens$ 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.