130603-70-2Relevant academic research and scientific papers
Thermal Degradation Products of S-Alkyl-L-cysteine Occurring in the Allium Species with D-Glucose
Kimura, Keiko,Iwata, Ihei,Nishimura, Hiroyuki,Kasuya, Mariko,Yamane, Akihiro,Mizutani, Junya
, p. 1893 - 1903 (2007/10/02)
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-Glc, PCS-Glc and PeCS-Glc indicated pickled radish-like, garlic and rice cracker-like, roasted onion-like, and rice cracker-like flavors, respectively.The major volatile products from MCS-Glc, ACS-Glc and PeCS-Glc were sulfur compounds generated from the thermal decomposition of MCS, ACS and PeCS, respectively.Interestingly, the compounds contributing to the good aroma of PCS-Glc were alkylpyrazines as well as sulfur compounds.Furthermore, novel compounds - 2,4-bis(propylthio)butanal and 2,4-bis(propylthio)but-2-enal, which were thermally generated from an equimolar mixture of PCS and Glc, were isolated and identified by MS, IR, 1H-NMR and 13C-NMR.
