Identification of Thiols in Yellow Onion (Allium cepa L.) Using Solvent Vented Large Volume Injection GC-MS
Autor: | Hans Colstee, Cor Niedeveld, Neil C. Da Costa, Sytze Haasnoot, Robert J. Cannon, Gijs Koopmanschap, Clint Wermes |
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Rok vydání: | 2017 |
Předmět: |
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chemistry.chemical_element Plant Roots 01 natural sciences Gas Chromatography-Mass Spectrometry chemistry.chemical_compound 0404 agricultural biotechnology Drug Stability Onions Organic chemistry Sulfhydryl Compounds Aroma chemistry.chemical_classification Chromatography Sulfur Compounds biology Plant Extracts 010401 analytical chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Sulfur 0104 chemical sciences Solvent chemistry Odor Odorants Solvents Thiol Allium Agarose Gas chromatography–mass spectrometry Food Science |
Zdroj: | Journal of Food Science. 82:2606-2613 |
ISSN: | 0022-1147 |
Popis: | 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 column. Due to the inherent thermal instability and low concentrations of thiols in onion, chromatographic analysis utilized larger volume solvent elimination injections. New sulfur compounds in onion included 1,1-propanedithiol, bis-(1-sulfanylpropyl)-sulfide, 1-methylsulfanyl-1-propanethiol, 1-propylsulfanyl-1-propanethiol, and 1-allylsulfanyl-1-propanethiol. A discussion on the potential route of formation for each compound is included along with the orthonasal and retronasal evaluations of the synthesized molecules. This work investigated and identified 5 newly identified compounds present in onions that can impart onion character at low concentrations levels. |
Databáze: | OpenAIRE |
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