ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep-fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer. The flavor components of these oils can be classified in the following categories: thiols, monosulfides, disulfides, trisulfides, thiophenes and oxygen compounds. After heating (baking or deep-frying) of the shallot, a sharp increase in the amount of dimethylthiophenes was observed and the alkyl propenyl disulfides decreased.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10133.x
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