Studies on the Deodorization by Mushroom (Agaricus bisporus) Extract of Garlic Extract-Induced Oral Malodor

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概要

• 論文の詳細を見る

• The deodorizing effect of the mushroom (Agaricus bisporus) extract on the malodor produced after garlic consumption was investigated using an electronic sensor and sensory evaluation measurements. Comparative gas chromatography analysis revealed that the quantity of methane- and allylthiols that were usually found after garlic solution rinse, significantly fell after mushroom extract rinsing. Furthermore, in-vitro analysis (mixing the garlic solution and mushroom extract) showed that the methanethiol reaction with the mushroom extract proceeded faster than that of the allylthiol. Ab initio calculations implicated an addition reaction as the possible mechanism between the thiol compounds and the polyphenols. In comparison to the methanethiol, the higher activation energy required by allylthiol for a feasible reaction path way with the model acceptor, o-quinone, is expected to contribute to the difference in the rate of the reaction.

• 日本ビタミン学会の論文

著者

• Tamaki Takeshi

  Tokyo Bunka Junior College

• Tamaki Kazuhiko

  Department Of Food Science And Technology University Of California-davis

• Yamazaki Takashi

  Tokyo University Of Agriculture And Technology

関連論文

• Volatile Sulfur Compounds in Human Expiration after Eating Raw or Heat-Treated Garlic
• Studies on the Deodorization by Mushroom (Agaricus bisporus) Extract of Garlic Extract-Induced Oral Malodor

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