Thermal Degradation Products of S-Alkyl-L-cysteine Occurring in the Allium Species with D-Glucose(Food & Nutrition)
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概要
- 論文の詳細を見る
Thermal treatment of a mixture of S-alkyl-L-cysteines (alkyl: methyl, MCS; allyl, ACS; propyl, PCS; m-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 ^<13>C-NMR.
- 社団法人日本農芸化学会の論文
- 1990-08-23
著者
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NISHIMURA Hiroyuki
Departmetnt of Biomedical Engineering, Faculty of Engineering, Toin University of Yokohama
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Kimura K
Snow Brand Milk Products Co. Ltd. Tochigi Jpn
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MIZUTANI Junya
Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University
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Mizutani Junya
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Kimura Keiko
Department Of Food And Nutrition Japan Women's University
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IWATA Ihei
Department of Food and Nutrition, Japan Women's University
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KASUYA Mariko
Department of Food and Nutrition, Japan Women's University
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YAMANE Akihiro
Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University
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Iwata I
Department Of Food And Nutrition Japan Women's University
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Kasuya M
Showa Women's Univ. Tokyo Jpn
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Yamane Akihiro
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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Iwata Ihei
Department Of Food And Nutrition Japan Women's University
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Kasuya Mariko
Department Of Food And Nutrition Japan Women's University
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Kimura Keiko
Department Of Brology Faculty Of Scrence Kyushu University
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Nishimura Hiroyuki
Department Of Bio Science And Technology School Of Engineering Hokkaido Tokai University
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