|
KMID : 1007520100190061679
|
|
Food Science and Biotechnology
2010 Volume.19 No. 6 p.1679 ~ p.1682
|
|
|
Volatile Compounds of the Cultivated Dumebuchu (Allium senescens L. var. senescens)
|
|
Chung Mi-Sook
|
|
|
Abstract
|
|
|
|
This study was conducted to examine the volatile compounds of cultivated dumebuchu (Allium senescens L. var. senescens). Dumebuchu is listed as a rare plant in Korea by Korea National Arboretum and has peculiar and long-lasting odor which resembles the flavor of garlic and onion. The volatile compounds of the cultivated dumebuchu were extracted by solid phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GCMS). The field-cultivated dumebuchu had a larger amount of terpene compounds than greenhouse-cultivated one. The total of 9 sulfur containing compounds was identified in the cultivated dumebuchu. The most abundant compound was dipropyl disulfide and the second most abundant compound was propyl allyl disulfide. Additionally, carboxen/ polydimethylsiloxane (CAR/PDMS) fiber was found to be more efficient than PDMS fiber for extracting sulfur containing compounds from the cultivated dumebuchu.
|
|
|
KEYWORD
|
|
|
Allium, volatile compound, sulfur containing compound, solid phase microextraction
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|