Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Volatile Compounds of Essential Oils from Allium senescens L. var. senescens

재배 두메부추로부터 추출한 정유의 휘발성 성분 분석

  • Oh, Mi (Department of Food and Nutrition, College of Natural Science, Duksung Women's University) ;
  • Bae, Seon-Young (Department of Food and Nutrition, College of Natural Science, Duksung Women's University) ;
  • Chung, Mi-Sook (Department of Food and Nutrition, College of Natural Science, Duksung Women's University)
  • 오미 (덕성여자대학교 자연과학대학 식품영양학과) ;
  • 배선영 (덕성여자대학교 자연과학대학 식품영양학과) ;
  • 정미숙 (덕성여자대학교 자연과학대학 식품영양학과)
  • Published : 2012.04.30
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Abstract

$Dumebuchu$ ($Allium$ $senescens$ 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.

Keywords

References

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