The role of sulphur compounds in evaluation of flavouring value of some plant raw materials.
The role of sulphur compounds in evaluation of flavouring value of some plant raw materials.
复制标题
硫化合物在某些植物原料调味价值评价中的作用。
DOI：
--
复制
发表时间：
1983
期刊：
影响因子：
--
通讯作者：
K. Karwowska
中科院分区：
文献类型：
--
作者：
B. Tokarska;K. Karwowska
本研究的目的是确定大蒜和辣根风味分离物的组成，由二氯二氟甲烷提取制备。气相色谱法，嗅觉测定的味道的解决的成分，气相色谱法与质谱联用。在大蒜提取物中检测到19种组分，包括单硫化物、二硫化物和三硫化物以及噻吩衍生物。从辣根提取物中鉴定出异硫氰酸酯、硫氰酸酯和氰化物等14种成分。
The aim of the study was to determine the composition of flavour isolates from garlic and horse-radish, prepared by dichlorodifluoromethane extraction. Gas chromatography, with olfactory determination of the flavour of the resolved components, and gas chromatography combined with mass spectrometry were used. In the garlic extract 19 components comprising mono-, di-, and trisulphides and thiophene derivatives were detected. In the horse-radish extract 14 components including isothiocyanates, thiocyanates and cyanides were identified.