Detail of "34135-85-8"

Reference

Volatile flavor components of Allium grayi Regal

Volatile flavor components of Allium grayi Regal. Hashimoto, Seiji; Miyazawa, Mistuo; Kameoka, Hiromu (Fac. Sci. Eng., Kinki Univ., Higashiosaka 577, Japan). J. Sci. Food Agric., 35(3), 353-6 (English) 1984. CODEN: JSFAAE. ISSN: 0022-5142.In this article, certain chemicals are used. Some of their cas registry numbers are 34135-85-8 and 111-27-3 DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The volatile flavor components of A. grayi were investigated by a combination of chromatog. and spectroscopic methods. Among the >90 component peaks obsd. by capillary gas chromatog. of the oil obtained by ether extn. of the steam distillate, 47 compds. were pos. identified. They included 11 S compds., 5 alcs., 7 aldehydes, 3 ketones, 2 furanones, and 19 misc. compds. .

Composition of the essential oil of Allium macrochaetum Boiss

Composition of the essential oil of Allium macrochaetum Boiss. et Hausskn. from Turkey. Baser, K.H.C.; Kosar, M. 2179-58-0 and 34135-85-8 are cas registry numbers. These chemicals are also mentioned in this article.; Koyuncu, M. (Medicinal Plants Research Centre (TBAM), Anadolu University, Eskisebir 26470, Turk.). Journal of Essential Oil Research, 9(1), 125-126 (English) 1997 Allured. CODEN: JEOREG. ISSN: 1041-2905. DOCUMENT TYPE: Journal CA Section: 11 (Plant Biochemistry) Steam-distd. essential oil from sliced and incubated bulbs of Allium macrochaetum was analyzed by GC and GC/MS. Twelve compds. representing 92.52% of the oil were characterized with diallyl disulfide (53.80%), diallyl trisulfide (26.19%), allyl Me trisulfide (5.89%) and allyl Me disulfide (5.21%) as major constituents. .