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The sulfur components of Allium species as flavoring matter

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Abstract

Gas chromatographic analysis of the headspace volatiles from various kinds ofAllium (onions) revealed the principal disulfides present as being: di-n-propyl, n-propyl allyl, methyl-n-propyl, methyl allyl, dimethyl and diallyl. These aliphatic disulfides appear to be one of the principal groups of compounds responsible for the aroma and flavor of onions. A procedure for the qualitative and quantitative determination of these compounds is discussed. Comparisons are made between disulfide composition of various species and also between fresh and dehydrated onion samples. The amounts of volatile disulfides lost on dehydration are discussed.

Zusammenfassung

Die gaschromatographische Analyse flüchtiger Stoffe einigerAlliumarten (Zwiebeln) mit Hilfe der Headspace-Technik ergab als Hauptbestandteile die folgenden Disulfide: Di-n-propyl-, n-Propylallyl-, Methyl-n-propyl-, Methyl-allyl-, Dimethyl- und Diallyl-Disulfid. Diese aliphatischen Disulfide scheinen die Hauptvertreter jener Verbindungen zu sein, die für Aroma und Geschmack der Zwiebel verantwortlich sind. Wir beschreiben hier ein Verfahren, das für die qualitative und quantitative Bestimmung dieser Verbindungen von Nutzen ist. Vergleiche werden dabei zwischen Disulfidverbindungen verschiedener Arten wie auch zwischen frischen und getrockneten Zwiebelproben angestellt. Der Mengenverlust flüchtiger Disulfide während der Trocknung wird diskutiert.

Résumé

L'analyse chromatographique en phase gazeuse de l'atmosphère entourant diverses variétés d'oignons (headspace), a révelé la présence des principaux disulfures suivants: di-n-propyl, n-propyl allyl, methyl-n-propyl, methyl allyl, dimethyl, et diallyl. Ces disulfures aliphatiques apparaissent être un des principaux groupes de composés responsables de l'arôme et de la flaveur des oignons. Un procédé pour la détermination qualitative et quantitative de ces composés est discuté. Des comparaisons ont été faites entre la composition en disulfure des diverses espèces et aussi entre les échantillons frais et deshydratés. La quantité de disulfures volatils perdus par deshydration est également discutée.

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Authors and Affiliations

  1. University of California, Davis, California, USA

    Richard A. Bernhard

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  1. Richard A. Bernhard
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Additional information

This manuscript is not intended to present a general view ofAllium flavor chemistry, but to offer a brief survey of research conducted in the author's laboratory with selected references.

Paper read in Mainz, Germany, International Association for Quality Research on Food-Plants (CIQ) and Deutsche Gesellschaft für Qualitätsforschung (Pflanzliche Nahrungsmittel) (DGQ) (Congress 25th to 27th March 1969) on 25th March 1969.

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Bernhard, R.A. The sulfur components of Allium species as flavoring matter. Plant Food Hum Nutr 18, 72–84 (1969). https://doi.org/10.1007/BF01100215

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  • DOI: https://doi.org/10.1007/BF01100215

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