THE ORGANOSULFUR CHEMISTRY OF THE ONION

被引：18
|
作者：
BLOCK, E
机构：
[1] Department of Chemistry, State University of New York at Albany, Albany
来源：
PHOSPHORUS SULFUR AND SILICON AND THE RELATED ELEMENTS | 1991年 / 58卷 / 1-4期
基金：
美国国家科学基金会;
关键词：
D O I：
10.1080/10426509108040623
中图分类号：
O61 [无机化学];
学科分类号：
070301 ; 081704 ;
摘要：
This review traces the transformation of S-alk(en)yl-L-cysteine sulfoxides, the onion aroma and flavor precursors, to a variety of remarkable cyclic and acyclic reactive organosulfur compounds, and their postulated intermediates, found in onion extracts and distillates. These compounds include sulfenic acids, mono and bis sulfines (thioaldehyde S-oxides), thioaldehydes, saturated and unsaturated thiosulfinate esters, 1, 2-dithietanes 1, 2-dioxides, 5, 6-dithiabicyclo[2.1.1]hexanes ("zwiebelanes"), α-sul-finyldisulfides ("cepaenes"), dihydrothiophenes and thiophenes, among others. © 1991, Taylor and Francis Group, LLC. All rights reserved.
引用
收藏
页码：3 / 15
页数：13
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