Research on volatile flavor substances and biological activities of different parts of Allium schoenoprasum L. (opens in new tab)

ObjectiveTo systematically characterize the differences in volatile flavor compounds among the fibrous roots, white shafts, and green leaves of chives (Allium schoenoprasum L.), and to evaluate the preliminary in vitro antioxidant and cytokine-modulating activities of their corresponding essential oil fractions, thereby providing a comparative basis for the differentiated evaluation of chive-derived materials.MethodsVolatile compounds in different chive parts were systematically analyzed usin...