Abstract
Aroma constituents of “Nakamidori”, an interspecies hybrid between Allium fistulosum and A. tuberosum by embryo culture, were separated by steam distillation under reduced pressure, and by ether extraction. Each compound was identified by gas chromatography-mass spectrometry. There is little difference between the compositions of Nakamidori and A. tuberosum, however, much diallyl disulfide and other allyl substituted sulfur containing compounds are present in the former, which can explain the characteristic garlic-like aroma of Nakamidori. On the other hand, thiopropanal S-oxide, a strong lachrymatory factor in onions, was found in the fresh leek aroma of A. fistulosum but was not found in the interspecies hybrid.
