Rapid Extraction Method of Quantitating the Lachrymatory Factor of Onion Using Gas Chromatography

Rapid Extraction Method of Quantitating the Lachrymatory Factor of Onion Using Gas Chromatography

A rapid extraction method has been developed for the quantitation of (Z,E)-propanethial S-oxide, the lachrymatory factor (LF), and other flavor chemicals in onion (Allium cepa) using gas chromatography. This method involves crushing the onion and extracting the resulting juice with a solution of met...

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Veröffentlicht in:Journal of agricultural and food chemistry 1996, Vol.44 (9), p.2690-2693
Hauptverfasser: Schmidt, Norman E, Santiago, Leanne M, Eason, H. Donald, Dafford, Kurtus A, Grooms, Chris A, Link, Tammy E, Manning, Dana T, Cooper, Sylina D, Keith, R. Chad, Chance, Willie O, Walla, Michael D, Cotham, William E
Format: Artikel
Sprache:eng
Schlagworte:
ANALISIS CUANTITATIVO
ANALYSE QUANTITATIVE
CEBOLLA
CHEMICAL COMPOSITION
COMPOSE DE LA FLAVEUR
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
COMPUESTOS DEL SABOR
EXTRACCION
EXTRACTION
FLAVOUR COMPOUNDS
OIGNON
ONIONS
QUANTITATIVE ANALYSIS
THIOL
THIOLS
TIOLES
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Zusammenfassung:A rapid extraction method has been developed for the quantitation of (Z,E)-propanethial S-oxide, the lachrymatory factor (LF), and other flavor chemicals in onion (Allium cepa) using gas chromatography. This method involves crushing the onion and extracting the resulting juice with a solution of methylene chloride and an internal standard. The resulting extract is concentrated and injected onto a gas chromatograph. This method is shown to be simple, fast, and reproducible. Results show that onion juice contains 1−22 μmol of the LF/mL. Keywords: Onion; Allium cepa; onion lachrymatory factor; gas chromatography
ISSN:0021-8561
1520-5118
DOI:10.1021/jf950686s