THE ORGANOSULFUR CHEMISTRY OF THE ONION

被引：18

作者：

BLOCK, E

机构：

[1] Department of Chemistry, State University of New York at Albany, Albany

来源：

PHOSPHORUS SULFUR AND SILICON AND THE RELATED ELEMENTS | 1991年 / 58卷 / 1-4期

基金：

美国国家科学基金会;

关键词：

D O I：

10.1080/10426509108040623

中图分类号：

O61 [无机化学];

学科分类号：

070301 ; 081704 ;

摘要：

This review traces the transformation of S-alk(en)yl-L-cysteine sulfoxides, the onion aroma and flavor precursors, to a variety of remarkable cyclic and acyclic reactive organosulfur compounds, and their postulated intermediates, found in onion extracts and distillates. These compounds include sulfenic acids, mono and bis sulfines (thioaldehyde S-oxides), thioaldehydes, saturated and unsaturated thiosulfinate esters, 1, 2-dithietanes 1, 2-dioxides, 5, 6-dithiabicyclo[2.1.1]hexanes ("zwiebelanes"), α-sul-finyldisulfides ("cepaenes"), dihydrothiophenes and thiophenes, among others. © 1991, Taylor and Francis Group, LLC. All rights reserved.

引用

页码：3 / 15

页数：13

共 42 条

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