| 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 | |||