Volatile Flavor Sulfur and Nitrogen Constituents ofBrassica rapaL.

摘要

ABSTRACTThe volatile flavor constituents ofBrassica rapaL. varlaciniitoliaKitamura andBrassica rapaL. subvarHiroshimanaKitamura have been investigated by a combination of chromatographic and spectioscopic methods. These volatile oils possess a characteristic pungent odor and taste. A total of 14 sulfur and nitrogen compounds were identified positively, including 4 isothiocyanates, 3 nitriles, 2 methylthio isothiocyanates, 4 methylthio nitriles and 1 sulfide.