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Non-enzymatic Simulation of Allium Flavor Formation and Its Food Chemical Application.

葱香精形成的非酶模拟及其食品化工应用。

基本信息

批准号：
58860017
负责人：
MIZUTANI Junya
金额：
$ 4.35万
依托单位：
Hokkaido University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Developmental Scientific Research
财政年份：
1983
资助国家：
日本
起止时间：
1983 至 1985
项目状态：
已结题

项目摘要

1. Allium flavors were formed non-enzymatically from hydantoin derivatives of alliin homologues, 5-alk(en)ylthiomethylhydantoin s-oxides (RHSO) by degradation in neutral aqueous solutions. The degradation mechanism of RHSO seemed to be similar to that of alliin homologues, which are precursors of flavor components, by alliinase in allium plants. However, an expected lachrymator, (z)-propanethial s-oxide was not formed from the synthesized 5-(trans-1-propenyl)thiomethylhydantoin s-oxide. It is necessary to continue further investigation of the detailed mechanism. To control the speed of the degradation, <beta> -cyclodextrin was effectively added, and especially the speed was slowed down by lowering pH. The use of microcapsule should be tested, and the wholesomeness of RHSO and its degradation products should be carefully examined.2. From the reactivity of the degradation intermediates, thiosulfinates with SH compounds, RHSO was proved to be a proper modifying agent for SH residue in protein, and an effective scavenger for unstable metabolic intermediates of xenobiotics.3. Savory flavor components from roasted onion were examined. From the model experiments, thermal decomposition products of the mixture of s-propyl-L-cysteine and D-glucose gave the most unique and fragrant flavor. Dipropyl mono-, di- and trisulfide and especially pyrazines of minor components were attributable to a unique and savory flavor.4. The volatile flavor components of caucas (Allium victorialis L.) were analyzed in detail. As an application of the utilization of caucas, leaves and stems were powdered by hot wind- or freeze-drying, and vacuum-packed. After storage at ambient temperature for 4 months, flavor deterioration was hardly observed.

1.以蒜氨酸同系物的乙内酰脲衍生物5-烷（烯）硫甲基乙内酰脲S-氧化物（RHSO）为原料，在中性水溶液中进行非酶降解，生成葱白香精。蒜氨酸酶对蒜氨酸的降解机理与蒜氨酸类似物的降解机理相似。然而，合成的5-（反式-1-丙烯基）硫代甲基乙内酰脲s-氧化物没有形成预期的催泪剂（z）-丙硫醛s-氧化物。有必要继续进一步研究详细的机制。为了控制降解速度<beta>，有效地加入β-环糊精，特别是通过降低pH值来减缓降解速度。微胶囊的使用应进行测试，并应仔细检查RHSO及其降解产物的卫生性。从降解中间产物硫代亚磺酸盐与巯基化合物的反应性来看，RHSO是一种合适的蛋白质巯基残基修饰剂，也是一种有效的外源性不稳定代谢中间产物的清除剂.研究了烤洋葱的风味成分。由模拟实验可知，S-丙基-L-半胱氨酸和D-葡萄糖混合物的热分解产物具有最独特的香味。二丙基单硫醚、二硫醚和三硫醚，特别是少量的吡嗪类化合物，使其具有独特的风味.研究了高加索葱属植物（Allium victorialis L.）进行了详细分析。作为高加索利用的一个应用，叶和茎通过热风或冷冻干燥，并真空包装成粉末。在环境温度下储存4个月后，几乎没有观察到风味劣化。