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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Flavor Precursors and Sensory-Active Sulfur Compounds in Alliaceae Species Native to South Africa and South America
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Flavor Precursors and Sensory-Active Sulfur Compounds in Alliaceae Species Native to South Africa and South America

机译：南非和南美原产的菊科物种的风味前体和感官活性含硫化合物

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摘要

Profiles of S-substituted cysteine flavor precursors were determined in 42 Alliaceae species native to South Africa and South America. It was found that the pool of cysteine derivatives present in these plants is remarkably very simple, with S-((methylthio)methyl)cysteine 4-oxide (marasmin) being the principal flavor precursor, typically accounting for 93-100% of the pool. Out of the other cysteine derivatives, only minor quantities of methiin were present in some species. The marasmin-derived thiosulfinate marasmicin (2,4,5,7-tetrathiaoctane 4-oxide), a major sensory-active compound of the freshly disrupted plants, was isolated, and its organoleptic properties were evaluated. Furthermore, sulfur-containing volatiles formed upon boiling of these alliaceous species were studied by GC-MS. The profile of the volatiles formed was relatively simple, with 2,3,5-trithiahexane and 2,4,5,7-tetrathiaoctane being the major components. Despite the traditional belief, ingestion of the marasmin-rich plants was always accompanied by development of a strong "garlic breath". We believe that especially several Tulbaghia species deserve to attract much greater attention from the food industry thanks to their pungent garlicky taste and unusual yet pleasant alliaceous smell.
机译：S取代的半胱氨酸风味前体的特征在南非和南美的42种菊科物种中进行了测定。发现存在于这些植物中的半胱氨酸衍生物库非常简单，其中S-（（（甲硫基）甲基）半胱氨酸4-氧化物（marasmin）是主要的风味前体，通常占该库的93-100％ 。在其他半胱氨酸衍生物中，某些物种中仅存在少量的蛋氨酸。分离出了以棉花糖为原料的硫代亚硫酸盐marasmicin（2,4,5,7-四硫辛烷4-氧化物），它是新鲜破坏植物的主要感觉活性化合物，并对其感官特性进行了评估。此外，通过GC-MS研究了在煮沸这些蒜香类物质时形成的含硫挥发物。所形成的挥发物的特征相对简单，其中2,3,5-三硫代己烷和2,4,5,7-四硫代辛烷为主要成分。尽管有传统的信念，但是摄入富含Marasmin的植物总是伴随着强烈的“大蒜呼吸”。我们相信，特别是一些塔尔巴吉亚（Tulbaghia）物种因其刺鼻的蒜味和不寻常却令人愉悦的蒜味而值得引起食品行业的更多关注。

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