Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide aroma precursors of Allium vegetables
Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide aroma precursors of Allium vegetables
复制标题
DOI：
10.1021/jf980974z
复制
发表时间：
1999-03-01
影响因子：
6.1
通讯作者：
Velísek, J
中科院分区：
文献类型：
--
作者：
Kubec, R;Drhová, V;Velísek, J
将葱类蔬菜中存在的两种非挥发性风味前体 S-丙基-L-半胱氨酸及其亚砜在封闭模型系统中在不同温度（80 至 200 摄氏度）、不同量的水（0-98%）存在下加热 1-60 分钟。似乎无可争议的是，S-丙基-L-半胱氨酸和特别是S-丙基-L-半胱氨酸亚砜的热分解产物可以显着参与烹饪加工葱类蔬菜的香气形成。二丙基二硫醚、二丙基三硫醚、丙硫醇和硫代磺酸二丙酯被确定为 S-丙基半胱氨酸亚砜热降解产生的主要挥发性化合物。二丙基二硫醚和2-(丙硫基)乙胺是S-丙基半胱氨酸形成的主要分解产物。 S-丙基半胱氨酸及其亚砜也产生了大量的各种烷基和烷硫基取代的吡啶。
Two nonvolatile flavor precursors occurring in Allium vegetables, S-propyl-L-cysteine and its sulfoxide, were heated in closed model systems at different temperatures (from 80 to 200 degrees C) in the presence of variable amounts of water (0-98%) for 1-60 min. It seems to be indisputable that thermally generated breakdown products of both S-propyl-L-cysteine and particularly S-propyl-L-cysteine sulfoxide can significantly participate in the aroma formation of culinary processed Allium vegetables. Dipropyl disulfide, dipropyl trisulfide, propylthiol, and dipropyl thiosulfonate were identified as the predominant volatile compounds generated by thermal degradation of S-propylcysteine sulfoxide. Dipropyl disulfide and 2-(propylthio)ethylamine were the major breakdown products formed from S-propylcysteine. Substantial amounts of various alkyl- and alkylthio-substituted pyridines were also generated from both S-propylcysteine and its sulfoxide.