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Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900431" target="_blank" >RIV/60461373:22330/15:43900431 - isvavai.cz</a>

  • Alternative codes found

    RIV/60076658:12220/15:43889278 RIV/61388971:_____/15:00464135

  • Result on the web

    <a href="http://pubs.acs.org/doi/ipdf/10.1021/acs.jafc.5b04564" target="_blank" >http://pubs.acs.org/doi/ipdf/10.1021/acs.jafc.5b04564</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1021/acs.jafc5b04564" target="_blank" >10.1021/acs.jafc5b04564</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek

  • Original language description

    Structures and formation pathways of compounds responsible for pink discoloration of onion and leek were studied. A procedure was developed for the isolation and purification of the color compounds from various model systems and their identification by HPLC-DAD-MS/MS. In total, structures of 15 major color compounds were tentatively determined. It was found that the pigment is a complex mixture of highly conjugated species composed of two N-substituted 3,4-dimethylpyrrole-derived rings linked by eithera methine or a propenylidine bridge. These two-ring units are further modified by various C1- and C3-side chains. Experiments with isotope-labeled thiosulfinates revealed that the methine bridge and C1-side chains originate from the methyl group of methiin, whereas the C3 units are derived from the propenyl group of isoalliin.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2015

  • 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

  • Volume of the periodical

    63

  • Issue of the periodical within the volume

    46

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    8

  • Pages from-to

    10192-10199

  • UT code for WoS article

    000366004800011

  • EID of the result in the Scopus database