Formation of methanethiol and dimethyl disulfide in crushed tissues of broccoli florets and their inhibition by freeze-thawing

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 6, 2002, Pages 1502-1507

  Tulio Jr , Artemio Z ^a   Yamanaka, Hiroyuki ^b   Ueda, Yoshinori ^a   Imahori, Yoshihiro ^a  

^a Hagoromo Gakuen Junior College   (Japan)

^b Osaka Prefecture University   (Japan)

Author keywords

Broccoli florets; Cysteine sulfoxide lyase; Dimethyl disulfide; Freeze thawing; Methanethiol; Volatile sulfur compounds

Indexed keywords

CYSTEINE DERIVATIVE; DIMETHYL SULFOXIDE; DISULFIDE; LYASE; METHANETHIOL; SULFUR DERIVATIVE; THIOL DERIVATIVE; THIOMESYLIC ACID METHYL ESTER; VOLATILE AGENT;

ARTICLE; BRASSICA; BROCCOLI; CHEMISTRY; CONTROLLED STUDY; ENZYME ACTIVITY; FLORET; FOOD HANDLING; FREEZING; HEAT; HOMOGENATE; NONHUMAN; PH; PLANT TISSUE; TASTE; THAWING; VOLATILIZATION;

BRASSICA; BRASSICA OLERACEA VAR. BOTRYTIS;

BRASSICA; DIMETHYL SULFOXIDE; FOOD HANDLING; FREEZING; HEAT; HYDROGEN-ION CONCENTRATION; SULFHYDRYL COMPOUNDS; TASTE; VOLATILIZATION;

EID: 0037070344     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010673g     Document Type: Article

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