Sulphur compounds of the genus Allium. Detection of n-propylthiol in the onion. The fission and methylation of diallyl disulphide in cultures of Scopulariopsis brevicaulis

Onion Flavor and Odor, Enzymatic Development of Pyruvic Acid in Onion as a Measure of Pungency

“…Thus, they react with thiamine to give rise to allithiamine analogs (14); with V-ethyl maleimide after appropriate extraction procedures (4, 20); and after heating, give rise to families of alkyl diand trisulfides which have been identified after separation by gas chromatography (3). In addition, the following volatile sulfur-containing compounds have been reported to be present in onion volatiles: rc-propanethiol (3,6,16); n-propylthioaldehyde (70); hydrogen sulfide and sulfur dioxide (4,16).…”

Flavor components of onion oil

“…A major constituent of this oil is an organic sulfide of the same empirical formula as allyl propyl disulfide, but possessing a different boiling point. Challenger and Greenwood (1949) identified 1-propanethiol in headspace above chopped onions. The presence of propyl disulfide in a low temperature-low pressure distillate of fresh onions was demonstrated by Niegisch and Stahl (1956).…”

Food Flavors and Odors, Volatile Sulfur Compounds in Potatoes

“…A large variety of simple sulfur compounds have been isolated from higher plants (36), and many such compounds have been found in vegetables (1,12,14,17,24), fruit juices (22,30), meat extract (4), beer (7-9), wine (38), tea (23), and coffee (21,28). The importance of sulfur-containing compounds to flavor lies in their extremely low odor thresholds, ranging in the order of 5 to 20 p.p.b.…”