propanethiol/česnakas

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Deodorization with ku-ding-cha containing a large amount of caffeoyl quinic acid derivatives.

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Caffeoyl quinic acid (CQA) derivatives in ku-ding-cha, mate, coffee, and related plants were determined by HPLC. One ku-ding-cha contained a large amount of 3,5-dicaffeoylquinic acid (3,5-diCQA, 10.6% in dry weight) as well as 3-CQA (1.7%), 4-CQA (1.1%), 5-CQA (6.3%), 3,4-diCQA (1.8%), and 4,5-diCQA

[Study of volatile organic compounds of fresh allium species using headspace combined with surface-enhanced Raman scattering].

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In order to identify volatile organic compounds of fresh plants at room temperature and avoid sample pretreatment and extractions which can be labor intensive, garlic, Chinese chives and scallion were chopped into pieces. Then some of them were placed in the headspace vial and sealed. The gases were

[Research on volatiles of rakkyo (Allium Chinense G. Don) and Chinese chive (Allium Tuberosum Rottl. ex Sprengel) based on headspace and the molecular recognition of SERS].

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The head space and the molecular recognition of surface enhanced Raman scattering (SERS) were used to research volatiles of rakkyo and Chinese chive. Their volatiles SERS spectra were obtained using nano-silver colloid as the substrate. Then, volatiles SERS spectra of rakkyo and Chinese Chive were

Assessment of thiol compounds from garlic by automated headspace derivatized in-needle-NTD-GC-MS and derivatized in-fiber-SPME-GC-MS.

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This study investigates the analysis of thiol compounds using a needle trap device (HS-NTD) and solid-phase microextraction (HS-SPME) derivatized headspace techniques coupled to GC-MS. Thiol compounds and their outgassed products are particularly difficult to monitor in foodstuffs. It was found that

Effects of food materials on removal of Allium-specific volatile sulfur compounds.

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Effects of food materials were investigated on removal of several kinds of thiols, sulfides, and disulfides, which arise from vegetables of Allium species during food preparation and eating. Methanethiol, propanethiol, and 2-propenethiol were captured by raw foods such as fruits, vegetables, and

Investigation of volatiles emitted from freshly cut onions (Allium cepa L.) by real time proton-transfer reaction-mass spectrometry (PTR-MS).

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Volatile organic compounds (VOCs) in cut onions (Allium cepa L.) were continuously measured by PTR-MS during the first 120 min after cutting. The headspace composition changed rapidly due to the very reactive volatile sulfurous compounds emitted from onion tissue after cell disruption. Mass spectral

Identification of Thiols in Yellow Onion (Allium cepa L.) Using Solvent Vented Large Volume Injection GC-MS.

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Thiols are often highly odor active molecules and as such can significantly contribute to aroma while being present at extremely low concentrations. This paper details the identification of thiols in yellow onion juice by solvent extraction followed by thiol enrichment using a mercuric agarose gel

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