Determination of flavor precursor compound S-alk(en)yl-l-cysteine sulfoxides by an HPLC method and their distribution in Allium species
Author:
Publisher
Elsevier BV
Subject
Horticulture
Reference18 articles.
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3. The analysis of S-alk(en)yl-l-cysteine sulfoxides (flavor precursors) from species of Allium by high performance liquid chromatography;Edwards;Phytochem. Anal.,1994
4. Flavor and odour characteristics of species of Allium in relation to their capacity to stimulate germination of sclerotia of Sclerotium cepivorum;Esler;Plant Pathol.,1983
5. Freeman, G.G., Whenham, R.J., 1975a. The use of synthetic (±)-S-1-propyl-l-cysteine sulfoxides and of alliinase preparation in studies of flavor changes resulting from processing of onion (Allium cepa L.). J. Sci. Food Agr. 26, 1333–1346
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