R. Kubec, V. Drhova, J. Veĺišek
Sep 12, 1998
Citations
5
Influential Citations
72
Citations
Quality indicators
Journal
Journal of Agricultural and Food Chemistry
Abstract
Two naturally occurring S-containing amino acids, S-methyl-l-cysteine sulfoxide and its biochemical precursor S-methyl-l-cysteine, were heated in closed model systems at different temperatures (from 80 to 200 °C) in the presence of variable amounts of water (0−98%) for 1−60 min. The arising volatile compounds were extracted with diethyl ether, analyzed, and identified by means of GC and GC/MS. It was found that thermally generated breakdown products of either S-methyl-l-cysteine or particularly S-methyl-l-cysteine sulfoxide can significantly contribute to the typical aroma of culinary processed Brassica and Allium vegetables. Nevertheless, degradation pathways of these closely related amino acids seem to be quite different. Dimethyl disulfide was identified as the predominant volatile compound generated by thermal degradation of both S-methylcysteine and its sulfoxide. Dimethyl trisulfide, dimethyl thiosulfinate, dimethyl thiosulfonate, and alkyl- and alkylthio-substituted pyridines were identified as min...