SULFUR-CONTAINING VOLATILES ARISING BY THERMAL-DEGRADATION OF ALLIIN AND DEOXYALLIIN

Citation
R. Kubec et al., SULFUR-CONTAINING VOLATILES ARISING BY THERMAL-DEGRADATION OF ALLIIN AND DEOXYALLIIN, Journal of agricultural and food chemistry, 45(9), 1997, pp. 3580-3585
Citations number
21
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
ISSN journal
00218561
Volume
45
Issue
9
Year of publication
1997
Pages
3580 - 3585
Database
ISI
SICI code
0021-8561(1997)45:9<3580:SVABTO>2.0.ZU;2-#
Abstract
Alliin (S-allyl-L-cysteine sulfoxide) and its biochemical precursor de oxyalliin (S-allyl-L-cysteine) were heated in a closed model system at different temperatures (from 80 to 200 degrees C) in the presence of variable amounts of water (0-98%) for 1-60 min. The arising volatile c ompounds were isolated by extraction, analyzed, and identified by mean s of GC and GC/MS. The major volatile compounds generated by thermal d egradation of these amino acids were diallyl sulfides (mono-, di-, tri -, and tetrasulfide) and allyl alcohol. Other important degradation pr oducts (arising especially at temperatures higher than 140 degrees C) were sulfur-containing cyclic compounds, namely 2,5-dimethyl-1,4-dithi anes, 2-methyl-1,4-dithiepane, and dimethyl-1,2,5-trithiepanes. It was found that the typical garlic aroma can be formed nonenzymatically du ring the thermal treatment of either alliin or deoxyalliin. The major precursor of this aroma was alliin, while deoxyalliin was much more st able. The contribution of the individual volatiles to the resulting ar oma with regard to their sensory properties is discussed.