Detail of "17619-36-2"

Reference

Flavor components of roasted onion

Flavor components of roasted onion. I. Changes in flavor components of onion by roasting. Kimura, Keiko; Nishimura, Hiroyuki; Kimura, Izumi; Iwata, Ihei; Mizutani, Junya (Dep. Food Nutr., Japan Women's Univ., Tokyo, Japan). Nippon Eiyo, Shokuryo Gakkaishi, 37(4), 343-7 (Japanese) 1984. CODEN: NESGDC. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Chopped-onions roasted with butter, salad oil, or silicone oil gave a good flavor. Onions were roasted with silicone oil at 140° for 25 min and steam-distd. for 4 h. Roasted-onion flavor components were 2,4-dimethylthiophene [638-00-6], methylpropyl trisulfide [17619-36-2], and Pr propenyl trisulfide (cis and trans). Those of fresh onion flavor were 2,3-dimethylthiophene [632-16-6], Pr propenyl disulfide (cis and trans), dipropyl disulfide [629-19-6], and dipropyl trisulfide [6028-61-1]. The trisulfide was a stable component and was increased by roasting. Roasted-onion flavor components were sepd. into 7 fractions by chromatog. on a column of silica gel-celite 545 (1:1) with hexane ether gradients. Most of sulfides in the volatiles were eluted in the 1st fraction with hexane and they had the smell of fresh onion. This fraction was further sepd. by chromatog. on a column of 10% AgNO3-silica gel with pentane-hexane gradients. Sweet-smelling flavor components were not eluted in a single fraction. The flavor of 6 other fractions sepd. by silica gel-celite 545 column chromatog. was not pleasant; however, mixing of a few fractions in the 1st fraction gave the roasted onion flavor again.