頁籤選單縮合
題名 | Volatile Compositions from Microwave Heating on Garlic Juice with 2,4-Decadienals= |
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作者 | Chyau,Charng-cherng; Mau,Jeng-leun; |
期刊 | 弘光醫專學報 |
出版日期 | 19970400 |
卷期 | 29 1997.04[民86.04] |
頁次 | 頁313-326 |
分類號 | 419.7 |
語文 | eng |
關鍵詞 | 2,4-decadienal; Garlic; Microwave heating; Volatile compounds; |
英文摘要 | Garlic juice (Allium sativum Linn.) and 2, 4-decadienals were heated in a microwave oven at 700 W. The volatile compounds of heated samples were isolated using diethyl ether solvent extraction. The extract was analyzed using gas chromatogrphy and gas chromtographymass spectrometry. A total of 23 compounds, were identified from these samples, in which 14 sulfide compounds, 5 aldehydes, 2 alcohols, 1 acid and 1 furan were identified. Three newly identified compounds, dithio (1-propenyl) propionate, dihydro-2(3H)-thiophenthione and nhexanethiol were found firstly in garlic flavor. After microwave heating, contents of most volatiles decreased as the heating time prolonged. 2-Pentylfuran, isoproply alcohol and carbonyl compounds were formed from the degradatiol of 2, 4-decadienals. Sulfur dioxide was generated predominantly from the degradation and oxidation of sulfide compounds. |
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