THERMAL-DEGRADATION PRODUCTS OF S-ALKYL-L-CYSTEINE OCCURRING IN THE ALLIUM-SPECIES WITH D-GLUCOSE

被引：13

作者：

KIMURA, K

IWATA, I

NISHIMURA, H

KASUYA, M

YAMANE, A

MIZUTANI, J

机构：

[1] HOKKAIDO TOKAI UNIV,SCH ENGN,DEPT BIOSCI & TECHNOL,MINAMI KU,SAPPORO 005,JAPAN

[2] HOKKAIDO UNIV,FAC AGR,DEPT AGR CHEM,SAPPORO,HOKKAIDO 060,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1990年 / 54卷 / 08期

关键词：

D O I：

10.1080/00021369.1990.10870265

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Thermal treatment of a mixture of S-alkyl-L-cysteines (alkyl: methyl, MCS; allyl, ACS; propyl, PCS; cis-1-propenyl, PeCS) occurring in the Allium species and D-glucose (Glc) gave rise to volatile products which are responsible for characteristic food flavors. Flavor evaluations due to thermally treating mixtures MCS-Glc, ACS-GJc, PCS-GJc and PeCS-GJc indicated pickled radish-like, garlic and rice cracker-like, roasted onion-like, and rice cracker-like flavors, respectively. The major volatile products from MCS-GJc, ACS-GJc and PeCS-GJc were sulfur compounds generated from the thermal decomposition of MCS, ACS and PeCS, respectively. Interestingly, the compounds contributing to the good aroma of PCS-GJc were alkylpyrazines as well as sulfur compounds. Furthermore, novel compounds-2,4-bis(propylthio)butanal and 2,4-bis(propyIthio)but-2-enal, which were thermally generated from an equimolar mixture of PCS and GJc, were isolated and identified by MS, IR,1H-NMR and13C-NMR © 1990 by the Japan Society for Bioscience, Biotechnology, and Agrochemistry.

引用

页码：1893 / 1903

页数：11

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