The research of organic sulphur compounds of agricultural products, that has been for a long time done by the scientific group of doc. Ing. Roman Kubec, Ph.D. at the department of applied chemistry Faculty of Agriculture USB, led to another publication in the magazine of American chemical organization Journal of Agricultural and Food Chemistry.
The article with the name „Isoalliin-derived thiolanes formed in homogenized onion “(https://pubs.acs.org/doi/10.1021/acs.jafc.9b01384) describes the isolation and identification of a few groups of up to now unknown organic sulphur compounds that arise by the culinary and industrial processing of onion.
The topic of this article is so unique that it was placed on the title page of a prestigious scientific magazine.
