FLAVOR COMPONENTS OF GARLIC EXTRACT
FLAVOR COMPONENTS OF GARLIC EXTRACT
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DOI：
10.1021/jf60174a007
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发表时间：
1971-01-01
影响因子：
6.1
通讯作者：
VANDERSL.L
中科院分区：
文献类型：
--
作者：
BRODNITZ, MH;PASCALE, JV;VANDERSL.L
Semmler（1892）的开创性研究确定了二烯丙基二硫化物和二烯丙基三硫化物在大蒜馏出物风味中的重要性。Cavallito等人（1944 a，B，1945）以及Stoll和Seebeck（1948）表明，大蒜含有烯丙基-S-半胱氨酸亚砜（蒜氨酸）和一种酶，即胰蛋白酶。通过酶作用于蒜氨酸，形成硫代亚磺酸二烯丙酯（大蒜素）CH 2 = CH-CH 2 S（= 0）-SCH 2-CH= CH 2。通过与Barnard（1957）关于芳基硫代亚磺酸盐的反硝化作用的研究相类比，卡森（1967）提出，大蒜中的硫代亚磺酸盐与二硫化物和硫代亚磺酸盐不成比例。这种歧化作用可以解释二硫化物的来源。在葱属蒸馏物中已证实存在三硫化物（卡森和王，1961 a;塞姆勒，1892），但其来源尚未确定。本文试图阐明大蒜素在大蒜油风味成分形成中的作用。
The pioneering studies of Semmler (1892) established the importance of diallyl disulfide and diallyl trisulfide in the flavor of garlic distillates. Cavallito et al.(1944a, b, 1945) and Stoll and Seebeck (1948) showed that Allium sativum (garlic) contains allyl-S-cysteine sulfoxide (alliin) and an enzyme, allinase. By action of allinase on alliin, diallyl thiosulfinate (allicin) CH2= CH—CH2S (= 0)-SCH2—CH= CH2 is formed. By analogy with the work of Barnard (1957) on the disproportionation of aryl thiosul-finates, Carson (1967) suggested that thiosulfinatesin Alliums disproportionate to disulfides and thiosulfinates. Such dis-proportionation would account for the origin of the disulfides. The presence of trisulfides has been demonstrated in Allium distillates (Carson and Wong, 1961a; Semmler, 1892) but their origin has not been established. This paper attempts to clarify the role of allicin in the formation of the flavor com-ponents of garlic oil.