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|Section2= |Section3= }} Allyl propyl disulfide is an organosulfur compound with the chemical formula C3H5S2C3H7. It is a volatile pale-yellow liquid with a strong odor. It is a major component of onion oil and is used in food additives and flavors.〔Lawson, Larry D.; Wang, Zhen Yu J.; Hughes, Bronwyn G. "Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products" Planta Medica 1991, vol. 57, pp. 363-70. 〕 This substance is present in garlic and onion. When onion or garlic is sliced, the substance evaporates and causes eyes to irritate.〔(CDC - NIOSH Pocket Guide to Chemical Hazards )〕 When garlic or onion is cooked, it also evaporates, ridding them of the spicy taste, and leaving sweet taste in them. ==References== 〔 抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Allyl propyl disulfide」の詳細全文を読む スポンサード リンク
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