Volatile compounds thermally generated from S-propylcysteine and S- propylcysteine sulfoxide-aroma precursors of Allium vegetables

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 3, 1999, Pages 1132-1138

  Kubec, Roman ^a   Drhová, Veronika ^a   Velíšek, Jan ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Allium; Aroma generation; Dipropyl disulfide; Flavor precursor; Onion processing; PCSO; Pyridines; S Propylcysteine; S propylcysteine sulfoxide; Sulfur volatiles

Indexed keywords

CYSTEINE; CYSTEINE DERIVATIVE; DRUG DERIVATIVE; GARLIC; S PROPYLCYSTEINE; S PROPYLCYSTEINE SULFOXIDE; S-PROPYLCYSTEINE; SULFIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; COOKING; FLAVOR; HEAT; HEATING; MASS SPECTROMETRY; MOLECULAR RECOGNITION; NONHUMAN; ODOR; PHYTOCHEMISTRY; PROTEIN DEGRADATION; SYNTHESIS; TEMPERATURE DEPENDENCE; THIN LAYER CHROMATOGRAPHY; VOLATILIZATION;

ALLIUM; COOKERY; CYSTEINE; HEAT; MASS SPECTROMETRY; ODORS; SULFIDES; VOLATILIZATION;

EID: 0032955987     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980974z     Document Type: Article

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