SharePropanethial S-oxide (PSO) content in scallions (Allium fistulosum L. variety Caespitosum) as a possible marker for freshness during cold storage.
Author(s) : YAMANE A., SHIBAMOTO T.
Type of article: Article
Summary
PSO, known as a precursor of flavour compounds in Allium species, was analysed in scallions (A. fistulosum var. caespitosum) stored at 0 and 5 deg C for 1-5 weeks. The results suggest that the formation of PSO during cold storage can be used as a marker for the freshness of scallions.
Details
- Original title: Propanethial S-oxide (PSO) content in scallions (Allium fistulosum L. variety Caespitosum) as a possible marker for freshness during cold storage.
- Record ID : 1996-3540
- Languages: English
- Source: J. agric. Food Chem. - vol. 42 - n. 4
- Publication date: 1994
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Indexing
- Themes: Seeds and plants
- Keywords: Plant (botany); Odour; Condiment; Quality; Flavour; Cold storage; Volatile compound; Organic compound
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