Amino acid precursors of the garlic-like odour in Scorodocarpus borneensis

被引：14

作者：

Kubota, K

Hirayama, H

Sato, Y

Kobayashi, A

Sugawara, F

机构：

[1] Ochanomizu Univ, Food Chem Lab, Bunkyo Ku, Tokyo 1128610, Japan

[2] Sci Univ Tokyo, Dept Appl Biol Sci, Noda, Chiba 2780022, Japan

来源：

PHYTOCHEMISTRY | 1998年 / 49卷 / 01期

关键词：

Scorodocarpus borneensis; Olacaceae; Malaysia; amino acid odour precursor; S-[(methylthio)methyl]-L-cysteine sulfoxide; S-[(methylthio)methyl]-L-cysteine; methyl methyl-thiomethyl disulfide; bis(methylthiomethyl) disulfide;

D O I：

10.1016/S0031-9422(97)00856-X

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Two new natural amino acids, (R-s)-3-[(methylthio)methylsulfinyl]-L-alanine and S-[(methylthio)methyl]-L-cysteine, were isolated from the fruit of Scorodocarpus borneensis which is known to have a garlic-like odour. C-S lyase-mediated enzymatic conversion showed that both amino acids play an important role in developing the main odorous components of methyl methylthiomethyl disulfide and bis(methylthiomethyl) disulfide. (C) 1998 Elsevier Science Ltd. All rights reserved.

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页码：99 / 102

页数：4

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