Volatile Flavor Components of Nira (Allium tuberosum Rottl.)

Authors

  • HIROSHI IIDA,

    1. The authors are affiliated with the Dept. of Applied Chemistry, Faculty of Science & Engineering, Kinki Univ., 3-4-1, Kowakae, Higashiosaka-shi, Osaka, Japan 577.
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  • SEMI HASHIMOTO,

    1. The authors are affiliated with the Dept. of Applied Chemistry, Faculty of Science & Engineering, Kinki Univ., 3-4-1, Kowakae, Higashiosaka-shi, Osaka, Japan 577.
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  • MITSUO MIYAZAWA,

    1. The authors are affiliated with the Dept. of Applied Chemistry, Faculty of Science & Engineering, Kinki Univ., 3-4-1, Kowakae, Higashiosaka-shi, Osaka, Japan 577.
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  • HIROMU KAMEOKA

    1. The authors are affiliated with the Dept. of Applied Chemistry, Faculty of Science & Engineering, Kinki Univ., 3-4-1, Kowakae, Higashiosaka-shi, Osaka, Japan 577.
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ABSTRACT

The flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass-spectrometry. Twenty-nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide.

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