What is the true odour of cut Allium? Complementarity of various hyphenated methods: Gas chromatography mass spectrometry and high-performance liquid chromatography mass spectrometry with particle beam and atmospheric pressure ionization interfaces in sulphenic acids rearrangement components discrimination

被引：52

作者：

Ferary, S ^{[1
]}

Auger, J ^{[1
]}

机构：

[1] UNIV TOURS,SAVIT,F-37200 TOURS,FRANCE

来源：

JOURNAL OF CHROMATOGRAPHY A | 1996年 / 750卷 / 1-2期

关键词：

Allium; extraction methods; hyphenated techniques; thiosulphinates; thiopropanal S-oxide; hexenal; sulphur compounds; volatile;

D O I：

10.1016/0021-9673(96)00405-0

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Many sulphur volatiles were previously claimed to participate in the Allium odours (thiosulphinates, degradation compounds of sulphenic acids or thiosulphinates). To determine the true Allium odours we reexamine garlic (Allium sativum L.), leek (Allium porrum L.) and onion (Allium cepa L.) by different methods of isolation (extraction, trapping on adsorbent, cold trapping), transfer techniques (liquid samples, headspace SPME) and chromatographic procedures (various HPLC-MS (-MS) systems: thermabeam, electrospray and APCI, SPME-GC-MS and GC-MS). Analysis of Allium odours show only thiopropanal S-oxide, thiosulphinates and related compounds (zwiebelanes, cepaenes) in minor quantities and no disulphides or other rearrangement products.

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页码：63 / 74

页数：12

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