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KMID : 1011620120280020143
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 2 p.143 ~ p.148
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Volatile Compounds of Essential Oils from Allium senescens L. var. senescens
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오미:Oh Mi
배선영:Bae Seon-Young/정미숙:Chung Mi-Sook
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Abstract
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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.
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KEYWORD
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Allium senescens L. var. senescens, dumebuchu, essential oils, hydrodistillation, sulfur-containing compounds
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