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eBook details

• Title: Allium Chemistry: Use of New Instrumental Techniques to "See" Reactive Organosulfur Species Formed Upon Crushing Garlic and Onion (Report)
• Author : Eric Block, Robert B. Cody & A. John Dane
• Release Date : January 01, 2010
• Genre: Chemistry,Books,Science & Nature,Professional & Technical,Engineering,
• Pages : * pages
• Size : 78 KB

Description

INTRODUCTION Un-bruised bulbs of garlic (Allium sativum) and onion (Allium cepa) have little odor, but instantly make their presence known when they are cut or crushed. The odors are associated with mixtures of reactive organosulfur compounds formed by enzymatic action on odorless precursors in the intact plant, e.g., 1 and 12 for garlic and 16 and 22 for onion, as shown in Scheme 1 [1].

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