The volatile flavour components of Allium grayi Regal have been investigated by a combination of chromatographic and spectroscopic methods. Among the more than 90 component peaks observed by capillary gas chromatography of the oil obtained by ether extraction of the steam distillate, 47 compounds were positively identified. They included 11 sulphur compounds, 5 alcohols, 7 aldehydes, 3 ketones, 2 furanones and 19 miscellaneous compounds.
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Hashimoto et al. (1984) studied this question.