MECHANISMS OF FORMATION OF VOLATILE SULFUR-COMPOUNDS FOLLOWING THE ACTION OF CYSTEINE SULFOXIDE LYASES

Mechanisms for the formation of methanethiol, dimethyl disulfide, and dimethyl trisulfide in disrupted cabbage tissues were investigated. Di methyl disulfide was produced in both air- and nitrogen-saturated disr upted cabbage tissues without significant. differences (p less than or equal to 0.05), which indicated that air oxidation of methanethiol is not the predominant mechanism for the formation of dimethyl disulfide . These results favored the mechanism in which the formation of dimeth yl,disulfide occurs from chemical disproportionation of methyl methane thiosulfinate. Methanethiol and dimethyl trisulfide were formed rapidl y in model systems containing either methyl methanethiosulfinate or me thyl methanethiosulfonate and hydrogen sulfide. This indicated that th e reactions of the thiosulfinate and thiosulfonate compounds with hydr ogen sulfide are prominent mechanisms for the formation of methanethio l and dimethyl trisulfide following the action of cysteine sulfoxide l yases. Methyl methanethiosulfinate and methyl methanethiosulfonates we re found to possess characterizing sauerkraut aroma notes.