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Novel polysulfides identified in the volatile components from Welsh onions (Allium fistulosum L. var. maichuon) and scallions (Allium fistulosum L. var. caespitosum)

Cite this: J. Agric. Food Chem. 1990, 38, 6, 1378–1381
Publication Date (Print):June 1, 1990
https://doi.org/10.1021/jf00096a017
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    Cited By

    This article is cited by 34 publications.

    1. Premsiri Rotsatchakul, Siree Chaiseri and Keith R. Cadwallader. Identification of Characteristic Aroma Components of Thai Fried Chili Paste. Journal of Agricultural and Food Chemistry 2008, 56 (2) , 528-536. https://doi.org/10.1021/jf072499n
    2. Eric Block,, Harsh Gulati,, David Putman,, Deyou Sha,, Niannian You, and, Shu-Hai Zhao. Allium Chemistry:  Synthesis of 1-[Alk(en)ylsulfinyl]propyl Alk(en)yl Disulfides (Cepaenes), Antithrombotic Flavorants from Homogenates of Onion (Allium cepa). Journal of Agricultural and Food Chemistry 1997, 45 (11) , 4414-4422. https://doi.org/10.1021/jf9705126
    3. Eric Block,, Thomas Bayer,, Sriram Naganathan, and, Shu-Hai Zhao. Allium Chemistry:  Synthesis and Sigmatropic Rearrangements of Alk(en)yl 1-Propenyl Disulfide S-Oxides from Cut Onion and Garlic1. Journal of the American Chemical Society 1996, 118 (12) , 2799-2810. https://doi.org/10.1021/ja953444h
    4. Sang Mi Lee, Dami Kim, Young-Suk Kim. The Effects of Antioxidants on the Changes in Volatile Compounds in Heated Welsh Onions (Allium fistulosum L.) during Storage. Molecules 2022, 27 (9) , 2674. https://doi.org/10.3390/molecules27092674
    5. Donald W. Wright, Jacek A. Koziel, David B. Parker, Anna Iwasinska, Thomas G. Hartman, Paula Kolvig, Landon Wahe. Qualitative Exploration of the ‘Rolling Unmasking Effect’ for Downwind Odor Dispersion from a Model Animal Source. International Journal of Environmental Research and Public Health 2021, 18 (24) , 13085. https://doi.org/10.3390/ijerph182413085
    6. Binshan Liu, Shiqi Xu, Zhizhong Dong, Yuping Liu, Xiaoming Wei, Danqing Shao. Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage. Molecules 2021, 26 (24) , 7647. https://doi.org/10.3390/molecules26247647
    7. Maranda S. Cantrell, Jared T. Seale, Sergio A. Arispe, Owen M. McDougal. Determination of Organosulfides from Onion Oil. Foods 2020, 9 (7) , 884. https://doi.org/10.3390/foods9070884
    8. Masashi Fukaya, Seikou Nakamura, Hitoshi Hayashida, Daisuke Noguchi, Souichi Nakashima, Taichi Yoneda, Hisashi Matsuda. Structures of Cyclic Organosulfur Compounds From Garlic (Allium sativum L.) Leaves. Frontiers in Chemistry 2020, 8 https://doi.org/10.3389/fchem.2020.00282
    9. Maria Bastaki, Michel Aubanel, Thierry Cachet, Jan Demyttenaere, Maodo Malick Diop, Christie L. Harman, Shim-mo Hayashi, Lee Koetzner, Gerhard Krammer, Xiaodong Li, Craig Llewellyn, Odete Mendes, Kevin J. Renskers, Jürgen Schnabel, Benjamin P.C. Smith, Sean V. Taylor. Absence of adverse effects following the gavage administration of methyl propyl trisulfide to Sprague-Dawley rats for 90 days. Food and Chemical Toxicology 2018, 120 , 544-551. https://doi.org/10.1016/j.fct.2018.07.056
    10. Lan‐Ling Chu, Xue‐Jun Kang, Yu Wang. Extraction of Onion ( Allium Cepa ) Essential Oil by Polystyrene Nanofibrous Membranes. Journal of Food Process Engineering 2017, 40 (1) https://doi.org/10.1111/jfpe.12318
    11. Niko S. Radulović, Ana B. Miltojević, Milan B. Stojković, Polina D. Blagojević. New volatile sulfur-containing compounds from wild garlic (Allium ursinum L., Liliaceae). Food Research International 2015, 78 , 1-10. https://doi.org/10.1016/j.foodres.2015.11.019
    12. Bor-Sen Wang, Guan-Jhong Huang, Ya-Hui Lu, Lee-Wen Chang. Anti-inflammatory effects of an aqueous extract of Welsh onion green leaves in mice. Food Chemistry 2013, 138 (2-3) , 751-756. https://doi.org/10.1016/j.foodchem.2012.11.106
    13. M. Iranshahi. A review of volatile sulfur-containing compounds from terrestrial plants: biosynthesis, distribution and analytical methods. Journal of Essential Oil Research 2012, 24 (4) , 393-434. https://doi.org/10.1080/10412905.2012.692918
    14. C.‐L. Ye, Y.‐F. Lai. Supercritical CO 2 Extraction Optimization of Onion Oil Using Response Surface Methodology. Chemical Engineering & Technology 2012, 35 (4) , 646-652. https://doi.org/10.1002/ceat.201100217
    15. Lei Liu, Bo Hu, Shao-Feng Chen, Shu-Juan Liu, Jun Jiang, Guo-Bin Cai, Shu-Hong Yu. Mineralization of calcite ribbons on an Allium fistulosum L. bulb inner membrane in an ethanol–water mixed solvent under control of polyacrylic acid by a double diffusion method. CrystEngComm 2010, 12 (11) , 3593. https://doi.org/10.1039/c002697b
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    18. Y. Wang, Sree Raghavan, C.-T. Ho. Process flavors of Allium vegetables. 2008, 200-226. https://doi.org/10.1533/9781845694296.3.200
    19. Larisa O. Khoroshko, Varvara N. Petrova, Viatcheslav V. Takhistov, Igor V. Viktorovskii, Mirja Lahtiperä, Jaakko Paasivirta. Sulfur organic compounds in bottom sediments of the eastern Gulf of Finland. Environmental Science and Pollution Research - International 2007, 14 (6) , 366-376. https://doi.org/10.1065/espr2006.08.334
    20. Bor-Sen Wang, Jia-Huey Chen, Yu-Chih Liang, Pin-Der Duh. Effects of Welsh onion on oxidation of low-density lipoprotein and nitric oxide production in macrophage cell line RAW 264.7. Food Chemistry 2005, 91 (1) , 147-155. https://doi.org/10.1016/j.foodchem.2004.06.009
    21. . A. 2005, 1-59. https://doi.org/10.1007/3-540-27908-3_1
    22. Peter Rose, Matt Whiteman, Philip K. Moore, Yi Zhun Zhu. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents. Natural Product Reports 2005, 22 (3) , 351. https://doi.org/10.1039/b417639c
    23. Larisa O. Khoroshko, Viatcheslav V. Takhistov, Varvara N. Petrova, Igor V. Viktorovskii, Mirja Lahtiperä, Jaakko Paasivirta. Mass Spectrometric Identification of Cyclic Polysulfides in Sediment of the Eastern Gulf of Finland. I. European Journal of Mass Spectrometry 2004, 10 (5) , 731-736. https://doi.org/10.1255/ejms.661
    24. Diana Ansorena, Olga Gimeno, Iciar Astiasarán, José Bello. Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona. Food Research International 2001, 34 (1) , 67-75. https://doi.org/10.1016/S0963-9969(00)00133-2
    25. Chi-Tang Ho, Jiangang Li, May-Chien Kuo. Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods. 1999, 55-76. https://doi.org/10.1007/978-1-4615-4783-9_6
    26. Akio KOBAYASHI, Masayuki AMAGAI, Kikue KUBOTA, Chihiro MORISAWA. Aroma Composition of an Interspecies Hybrid Cultivar Named “Nakamidori” between Allium Fistulosum and A. tuberosum by Embryo Culture. Nippon Nōgeikagaku Kaishi 1997, 71 (12) , 1273-1277. https://doi.org/10.1271/nogeikagaku1924.71.1273
    27. R. Näf, A. Velluz. Sulphur Compounds and some Uncommon Esters in Durian (Durio zibethinus Murr.). Flavour and Fragrance Journal 1996, 11 (5) , 295-303. https://doi.org/10.1002/(SICI)1099-1026(199609)11:5<295::AID-FFJ585>3.0.CO;2-4
    28. Stephen C. Smith. Five-membered Rings with Three Oxygen or Sulfur Atoms in 1,2,4-Positions. 1996, 581-620. https://doi.org/10.1016/B978-008096518-5.00094-0
    29. . Volume 4 References. 1996, 905-1006. https://doi.org/10.1016/B978-008096518-5.00250-1
    30. Gunilla Johansson, Jean-Louis Berdagué, Mats Larsson, Nathalie Tran, Elisabeth Borch. Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Science 1994, 38 (2) , 203-218. https://doi.org/10.1016/0309-1740(94)90110-4
    31. Heinz-Jürgen Bertram, Matthias Güntert, Rudolf Hopp, Horst Sommer, Peter Werkhoff. Application of the Base-catalyzed Halogen Dance (BCHD) Reaction to the Synthesis of Naturally Occurring Dimethylthienyl Disulfides. Natural Product Letters 1993, 3 (3) , 219-226. https://doi.org/10.1080/10575639308043867
    32. Eric Block. Die Organoschwefelchemie der Gattung Allium und ihre Bedeutung für die organische Chemie des Schwefels. Angewandte Chemie 1992, 104 (9) , 1158-1203. https://doi.org/10.1002/ange.19921040906
    33. Eric Block. The Organosulfur Chemistry of the Genus Allium – Implications for the Organic Chemistry of Sulfur. Angewandte Chemie International Edition in English 1992, 31 (9) , 1135-1178. https://doi.org/10.1002/anie.199211351
    34. Eric Block. The Organosulfur Chemistry of the Onion. Phosphorus, Sulfur, and Silicon and the Related Elements 1991, 58 (1-4) , 3-15. https://doi.org/10.1080/10426509108040623

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