Isoalliin-Derived Thiolanes Formed in Homogenized Onion
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388971%3A_____%2F19%3A00509099" target="_blank" >RIV/61388971:_____/19:00509099 - isvavai.cz</a>
Alternative codes found
RIV/60077344:_____/19:00509099 RIV/60076658:12220/19:43900648
Result on the web
<a href="https://pubs.acs.org/doi/10.1021/acs.jafc.9b01384" target="_blank" >https://pubs.acs.org/doi/10.1021/acs.jafc.9b01384</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acs.jafc.9b01384" target="_blank" >10.1021/acs.jafc.9b01384</a>
Alternative languages
Result language
angličtina
Original language name
Isoalliin-Derived Thiolanes Formed in Homogenized Onion
Original language description
Several families of 3,4-dimethylthiolane-based compounds spontaneously formed upon cutting of onion (Allium cepa) were studied. We report the isolation of the first known example of a naturally occurring dithiolactone, 5-hydroxy-3,4-dimethylthiolane-2-thione (cepadithiolactone A, C6H10OS2). Furthermore, on the basis of conceivable spectroscopic evidence (MS, NMR, IR), we could disprove the structure previously proposed for onionin A (C9H16O2S2), which is shown to be in fact (E)-3,4-dimethyl-5-(1-propenylsulfinyl)thiolane-2-ol. The identification of hitherto unknown methyl and propyl homologues of onionin A (dubbed onionins B and C, respectively) is also reported. Furthermore, the existence of the methyl and propyl homologues of cepathiolanes A (C9H16O2S3), trivially named cepathiolanes B and C, respectively, has been newly revealed. The organoleptic properties of these 3,4-dimethylthiolanes and their role in the formation of the pink discoloration of processed onion were also evaluated.
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
10606 - Microbiology
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
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
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Volume of the periodical
67
Issue of the periodical within the volume
35
Country of publishing house
US - UNITED STATES
Number of pages
12
Pages from-to
9895-9906
UT code for WoS article
000484830100023
EID of the result in the Scopus database
2-s2.0-85066396770