Mercaptan-capturing properties of mushrooms

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5509-5514

  Negishi, O ^a   Negishi, Y ^b   Aoyagi, Y ^b   Sugahara, T ^b,c   Ozawa, T ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b KAGAWA NUTRITION UNIVERSITY   (Japan)

^c SEITOKU UNIVERSITY   (Japan)

Author keywords

Acetone powder; Bad breath; Enzymatic deodorization; Mercaptan capture; Methyl mercaptan; Mushroom; Pigment; Polyphenol oxidase; Polyphenolic compound

Indexed keywords

ACETONE; CATECHOL OXIDASE; POLYPHENOL; THIOL; THIOL DERIVATIVE;

AGARICALES; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHEMISTRY; ENZYME ACTIVITY; EXTRACTION; HALITOSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MUSHROOM; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SPECIES DIFFERENCE; ULTRAVIOLET SPECTROPHOTOMETRY;

AGARICALES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MAGNETIC RESONANCE SPECTROSCOPY; SPECIES SPECIFICITY; SPECTROPHOTOMETRY, ULTRAVIOLET; SULFHYDRYL COMPOUNDS;

AGARICALES; AGARICUS BISPORUS; AGARICUS CAMPESTRIS; BASIDIOMYCOTA; BOLETUS SUBVELUTIPES; GYRODON LIVIDUS; HYPHOLOMA SUBLATERITIUM; LECCINUM SCABRUM; LYOPHYLLUM SYKOSPORUM; MORCHELLA ESCULENTA; RUSSULA NIGRICANS; SUILLUS GREVILLEI;

EID: 0035188166     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010534z     Document Type: Article

References (14)

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12. Über die Farb- und fluoreszenzstoffe des Grünblättrigen Schwefelkopfes (Hypholoma fasciculare, Agaricales)
13. Contents of Free Amino Acids in Mushrooms
14. Inhibition of enzymatic browning and protection of sulfhydryl enzyme by thiol compounds