| allium fistulosum oil cuba |
| # | % | Leftshift | Components |
|---|
| 24 | 0.60 | 2,3- |
dihydro-2-octyl-5-methyl furan-3-one |
| 1 | 0.30 | |
dimethyl disulfide |
| 13 | 0.50 | |
dimethyl tetrasulfide |
| 4 | 0.40 | 2,4- |
dimethyl thiophene |
| 7 | 6.70 | |
dimethyl trisulfide |
| 8 | 30.60 | |
dipropyl disulfide |
| 25 | 0.70 | |
dipropyl pentasulfide |
| 20 | 1.50 | |
dipropyl tetrasulfide |
| 15 | 12.30 | |
dipropyl trisulfide |
| 2 | 0.40 | (E)-2- |
hexenal |
| 6 | 2.60 | |
methyl 2-propenyl disulfide |
| 18 | 2.40 | | methyl pentyl tetrasulfide |
| 5 | 3.10 | |
methyl propyl disulfide |
| 10 | 12.00 | |
methyl propyl trisulfide |
| 28 | 0.10 | |
palmitic acid |
| 9 | 5.90 | (E)-1- |
propenyl propyl disulfide |
| 27 | 0.10 | (E)-1- | propenyl propyl pentasulfide |
| 26 | 1.80 | (Z)-1- | propenyl propyl pentasulfide |
| 23 | 0.90 | (E)-1- |
propenyl propyl tetrasulfide |
| 22 | 3.40 | (Z)-1- |
propenyl propyl tetrasulfide |
| 12 | 1.10 | (E)-1- |
propenyl propyl trisulfide |
| 17 | 2.10 | (E)-1- |
propenyl propyl trisulfide |
| 11 | 0.90 | (Z)-1- |
propenyl propyl trisulfide |
| 16 | 1.30 | (Z)-1- |
propenyl propyl trisulfide |
| 21 | 3.80 | |
propyl 2-propenyl tetrasulfide |
| 14 | 1.60 | |
propyl 2-propenyl trisulfide |
| 3 | <0.10 | |
propyl disulfide |
| 19 | 1.10 | 2- |
tridecanone |
| J. of Ess. Oil Res. 12, No. 5, 553, (2000) |
| cheese swiss cheese |
| Swiss Cheese (cheese age: 6 months). Amount (per kg dry material) |
| # | % | Leftshift | Components |
|---|
| 2 | 48.00 ± 2 mmol | |
acetic acid |
| 21 | 720.00 ± 160 µg | |
ammonia |
| 11 | 605.00 ± 354 µg | 2,3- |
butane dione |
| 17 | 0.05 ± 0.03 µg | 2-sec- |
butyl-3-methoxypyrazine |
| 4 | 1.00 ± 0.5 mmol | |
butyric acid |
| 19 | 1680.00 ± 97 µg | delta+gamma- |
decalactone |
| 15 | 0.16 ± 0.08 µg | |
dimethyl trisulfide |
| 7 | 0.80 ± 0.3 µg | |
ethyl 3-methyl butyrate |
| 6 | 73.00 ± 23 µg | |
ethyl butyrate |
| 8 | 164.00 ± 63 µg | |
ethyl hexanoate |
| 14 | 770.00 ± 57 µg | 2- |
heptanone |
| 5 | 68.00 ± 22 µg | |
methional |
| 12 | 251.00 ± 43 µg | 2- |
methyl butanal |
| 13 | 167.00 ± 16 µg | 3- |
methyl butanal |
| 20 | 30.00 ± 10 µg | 3- |
methyl butyric acid |
| 16 | 0.05 ± 0.02 µg | 1- |
octen-3-one |
| 1 | 60.00 ± 5 mmol | |
propionic acid |
| 10 | 255.00 ± 86 µg | |
shoyu furanone |
| 18 | 34.00 ± 6 µg | |
skatole |
| 9 | 658.00 ± 297 µg | |
strawberry furanone |
| 3 | 4.00 ± 1 mmol | |
succinic acid |
| Swiss-type cheese flavor compositions and food products made with same and their processes of manufacture. Patent WO2006098972 A1 |