Allium chemistry: Use of new instrumental techniques to “see” reactive organosulfur species formed upon crushing garlic and onion : Pure and Applied Chemistry Jump to ContentJump to Main Navigation
Show Summary Details

Pure and Applied Chemistry

The Scientific Journal of IUPAC

Ed. by Burrows, Hugh / Weir, Ron / Stohner, Jürgen


IMPACT FACTOR increased in 2015: 2.615
5-year IMPACT FACTOR: 3.127
Rank 60 out of 163 in category Chemistry, Multidisciplinary in the 2015 Thomson Reuters Journal Citation Report/Science Edition

SCImago Journal Rank (SJR) 2014: 1.012
Source Normalized Impact per Paper (SNIP) 2014: 1.187
Impact per Publication (IPP) 2014: 2.785

249,00 € / $374.00 / £187.00*

Online
ISSN
1365-3075
See all formats and pricing

 


Select Volume and Issue
Loading journal volume and issue information...

20,00 € / $25.00 / £15.00

Get Access to Full Text

Allium chemistry: Use of new instrumental techniques to “see” reactive organosulfur species formed upon crushing garlic and onion

Eric Block1 / Robert B. Cody2 / A. John Dane2 / Robert Sheridan3 / Abith Vattekkatte1 / Kai Wang1

1Department of Chemistry, University at Albany, SUNY, Albany, NY 12222, USA

2JEOL USA, Inc., 11 Dearborn Road, Peabody, MA 01960, USA

3New York State Department of Agriculture and Markets, Food Laboratory Division, Albany, NY 12235, USA

Conference

International Conference on Heteroatom Chemistry (ICHAC-9), International Conference on Heteroatom Chemistry, ICHAC, Heteroatom Chemistry, 9th, Oviedo, Spain, 2009-06-30–2009-07-04

Citation Information: Pure and Applied Chemistry. Volume 82, Issue 3, Pages 535–539, ISSN (Online) 1365-3075, ISSN (Print) 0033-4545, DOI: 10.1351/PAC-CON-09-08-12, February 2010

Publication History

Published Online:
2010-02-14

Three different instrumental methods have been used to examine the organosulfur chemistry of intact and cut garlic and onions: X-ray fluorescence spectroscopic imaging (XFS), direct analysis in real time (DART) mass spec-trometry, and ultra-performance liquid chromatography-(Ag+)-coordination ion spray mass spectrometry (UPLC–(Ag+)CIS–MS). The first technique has been used to map the location of different chemical forms of sulfur in intact and damaged onion cells, the second technique, to identify the reactive, volatile sulfur compounds formed on cutting the plants, and the third technique, to identify members of families of polysulfides found in the distilled oil of garlic.

Keywords: direct analysis in real time; garlic; mass spectrometry; onion; sulfur compounds; ultra-performance liquid chromatography; X-ray fluorescence spectroscopy

Citing Articles

Here you can find all Crossref-listed publications in which this article is cited. If you would like to receive automatic email messages as soon as this article is cited in other publications, simply activate the “Citation Alert” on the top of this page.

[1]
Brigitte Czepukojc, Anne-Kathrin Baltes, Claudia Cerella, Mareike Kelkel, Uma M. Viswanathan, Franz Salm, Torsten Burkholz, Carolin Schneider, Mario Dicato, Mathias Montenarh, Claus Jacob, and Marc Diederich
Food and Chemical Toxicology, 2014, Volume 64, Page 249
[2]
Susan J. Thomson, Paula Rippon, Chrissie Butts, Sarah Olsen, Martin Shaw, Nigel I. Joyce, and Colin C. Eady
Journal of Agricultural and Food Chemistry, 2013, Volume 61, Number 44, Page 10574
[3]
Yang Wang, Li Liu, Li Ma, and Shuying Liu
International Journal of Mass Spectrometry, 2014, Volume 357, Page 51
[4]
Jürgen H. Gross
Analytical and Bioanalytical Chemistry, 2014, Volume 406, Number 1, Page 63
[6]
Margaret West, Andrew T. Ellis, Philip J. Potts, Christina Streli, Christine Vanhoof, Dariusz Wegrzynek, and Peter Wobrauschek
Journal of Analytical Atomic Spectrometry, 2011, Volume 26, Number 10, Page 1919

Comments (0)

Please log in or register to comment.