Cepathiolactols and Cepathiolactones - Two Newly Discovered Families of Organosulfur Compounds Formed in Cut Onion
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F24%3A00602250" target="_blank" >RIV/60077344:_____/24:00602250 - isvavai.cz</a>
Alternative codes found
RIV/61388971:_____/24:00602250 RIV/60076658:12220/24:43908988
Result on the web
<a href="https://pubs.acs.org/doi/10.1021/acs.jafc.4c08177" target="_blank" >https://pubs.acs.org/doi/10.1021/acs.jafc.4c08177</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acs.jafc.4c08177" target="_blank" >10.1021/acs.jafc.4c08177</a>
Alternative languages
Result language
angličtina
Original language name
Cepathiolactols and Cepathiolactones - Two Newly Discovered Families of Organosulfur Compounds Formed in Cut Onion
Original language description
Isolation and structural characterization of two large families of organosulfur compounds spontaneously formed upon cutting of onion (Allium cepa) were carried out. The structures of these hitherto unknown species, trivially named cepathiolactols and cepathiolactones, were established based on NMR, MS, and IR data. It was found that cepathiolactols (C x H y OS3 and C x H y O2S4, x = 7-12, y = 14-24) are 3,4-dimethyl-gamma-thiolactols bearing various side chains linked via a disulfanyl moiety at position C-5. On the other hand, cepathiolactones were shown to be 3,4-dimethyl-gamma-thiolactones structurally analogous to cepathiolactols. Sensory properties of cepathiolactols were also evaluated, along with testing their ability to participate in the formation of pink discoloration of processed onion.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10608 - Biochemistry and molecular biology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Agricultural and Food Chemistry
ISSN
0021-8561
e-ISSN
1520-5118
Volume of the periodical
72
Issue of the periodical within the volume
47
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
26366-26375
UT code for WoS article
001354948500001
EID of the result in the Scopus database
2-s2.0-85209720439