The flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass‐spectrometry. Twenty‐nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide.
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Iida et al. (1983) studied this question.
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