Effects of food materials on removal of Allium-specific volatile sulfur compounds

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 13, 2002, Pages 3856-3861

  Negishi, Osamu ^a   Negishi, Yukiko ^b   Ozawa, Tetsuo ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b KAGAWA NUTRITION UNIVERSITY   (Japan)

Author keywords

Acetone powder; Allium; Bad breath; Disulfide; Enzymatic deodorization; Fruit; Mushroom; Peroxidase; Polyphenol oxidase; Polyphenolic compound; Sulfide; Thiol; Vegetable

Indexed keywords

ACETONE; ALLYL COMPOUND; BOVINE SERUM ALBUMIN; CATECHOL OXIDASE; DIALLYL DISULFIDE; DISULFIDE; METHANETHIOL; PEROXIDASE; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; SULFIDE; SULFUR DERIVATIVE; THIOL; THIOL DERIVATIVE; VOLATILE AGENT;

AGARICALES; ANIMAL; ARTICLE; ASPARAGUS; CATALYSIS; CHEMICAL INTERACTION; CHEMISTRY; DEODORIZATION; EGG; ENZYMATIC DEGRADATION; FOOD; FOOD HANDLING; FOOD INTAKE; FOOD PROCESSING; FRUIT; GARLIC; HALITOSIS; KIWIFRUIT; LETTUCE; MILK; MUSHROOM; NONHUMAN; ODOR; PARSLEY; PHYSICAL CHEMISTRY; POWDER; RICE; SPICE; SPINACH; VEGETABLE; VOLATILIZATION;

ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA; AGARICALES; ALLIUM; ALLIUM SATIVUM; ANIMALIA; ASPARAGUS; BASIDIOMYCOTA; BOVINAE; LACTUCA; OCIMUM BASILICUM; PETROSELINUM CRISPUM; SPINACIA OLERACEA;

ACETONE; AGARICALES; ALLIUM; ALLYL COMPOUNDS; ANIMALS; CHEMISTRY, PHYSICAL; DISULFIDES; EGGS; FOOD; FOOD HANDLING; FRUIT; MILK; ODORS; ORYZA SATIVA; PHENOLS; SERUM ALBUMIN, BOVINE; SULFHYDRYL COMPOUNDS; SULFIDES; SULFUR COMPOUNDS; VEGETABLES; VOLATILIZATION;

EID: 0037134659     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020038q     Document Type: Article

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