Olfactory perception of cysteine-S-conjugates from fruits and vegetables

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 20, 2008, Pages 9575-9580

  Starkenmann, Christian ^a   Calvé, Benedicte L E ^a   Niclass, Yvan ^a   Cayeux, Isabelle ^a   Beccucci, Sabine ^a   Troccaz, Myriam ^a  

^a Analysis and Perception Department   (Switzerland)

Author keywords

Cysteine S conjugates; Fusobacterium nucleatum; Mouth microflora; Saliva; Sensory analysis

Indexed keywords

SULFUR DERIVATIVE; THIOL DERIVATIVE;

ARTICLE; CHEMISTRY; FEMALE; FRUIT; FUSOBACTERIUM NUCLEATUM; HUMAN; MALE; METABOLISM; ODOR; SALIVA; VEGETABLE; VOLATILIZATION;

FEMALE; FRUIT; FUSOBACTERIUM NUCLEATUM; HUMANS; MALE; ODORS; SALIVA; SULFHYDRYL COMPOUNDS; SULFUR COMPOUNDS; VEGETABLES; VOLATILIZATION;

ALLIUM CEPA; FUSOBACTERIUM NUCLEATUM;

EID: 55549148767     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801873h     Document Type: Article

References (25)

1. Peynaud, E. The Taste of Wine: The Art and Science of Wine Appreciation, 2nd ed.; Wiley: New York, 1996; pp 66.
2. Tominaga, T.; Furrer, A.; Robert, H.; Dubourdieu, D. Identification of a new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines. Flavour Fragrance J. 1998, 13, 159-162.
3. Tominaga, T.; Peyrot des Gachons, C.; Dubourdieu, D. A new type of flavor precursor in Vitis vinifera L. cv. Sauvignon Blanc: S-cysteine conjugates. J. Agric. Food Chem. 1998, 46, 5215-5219.
4. Buettner, A. Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols. J. Agric. Food Chem. 2002, 50, 3283-3289.
5. Simian, F.; Robert, I. Blank, identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers. J. Agric. Food Chem. 2004, 52, 306-310.
6. Starkenmann, C.; Niclass, Y.; Troccaz, M.; Clark, A. Identification of the precursor of (S)-3-methyl-3-sulfanylhexan-1-ol, the sulfury malodour of human axilla sweat. Chem. Biodivers. 2005, 2, 705-716.
7. Tsuge, K.; Kataoka, M.; Seto, Y. Determination of S-methyl-, S-propyl-, and S-propenyl-L-cysteine sulfoxides by gas chromatography-mass spectrometry after tert-butyldimethylsilylation. J. Agric. Food Chem. 2002, 50, 4445-4451.
8. Starkenmann, C.; Niclass, Y.; Escher, S. Volatile organic sulfur-containing constituents in Poncirus trifoliata (L.) Raf. (Rutaceae). J. Agric. Food Chem. 2007, 55, 4511-4517.
9. Bradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976, 72, 248-254.
10. Vermeulen, C.; Gijs, L.; Collin, S. Sensorial contribution and formation pathway of thiols in foods: a review. Food Rev. Int. 2005, 21, 69-137.
11. Carroll, D. I.; Dzidic, I.; Horning, E. Atmospheric pressure ionization mass spectrometry. Appl. Spectrosc. Rev. 1981, 17, 337-406.
12. Lovette, A. M.; Reid, N. M.; Buckley, J. A.; French, J. B.; Cameron, D. M. Real-time analysis of breath. Biomed. Mass Spectrom. 1979, 6, 91-97.
13. Full, G.; Schreier, P. Kovalente Chromatographie: Ein wertvolles Hilfsmittel für die Aromastoffanalytik von Thiolen im Spurenbereich. Lebensmittelchemie 1994, 48, 1-3.
14. Mateo-Vivaracho, L.; Cacho, J.; Ferreira, V. Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives. J. Chromatogr., A 2007, 1146, 242-250.
15. Tsai, C. C.; Chou, H.-H.; Wu, T.-L.; Yang, Y.-H.; Ho, K.-Y.; Wu, Y.-M.; Ho, Y.-P. The levels of sulfur compounds in mouth air from patient with chronic periodontitis. J. Periodont. Res. 2008, 43, 186-193.
16. Tonzetich., J. Direct gas chromatographic analysis of sulfur compounds in mouth air in man. Arch. Oral Biol. 1971, 16, 587-597.
17. Chauncey, H. H.; Lionetti, F; Winer, R. A.; Lisanti, V. F. Enzymes of human saliva.The determination, distribution and origin of whole saliva enzymes of human saliva. J. Dent. Res. 1954, 33, 321-334.
18. Benedek-Spät, E. The composition of unstimulated human parotid saliva. Arch. Oral Biol. 1973, 18, 39-47.
19. Kelsay, J. L.; McCague, K. E.; Holden, K. E. Variations in flow rate, metabolites and enzyme activities of fasting human parotid saliva. Arch. Oral Biol. 1972, 17, 439-445.
20. Benedek-Spät, E. The composition of stimulated human parotid saliva. Arch. Oral Biol. 1973, 18, 1091-1097.
21. Riggio, M. P.; Lennon, A.; Rolph, H. J.; Hodge, P. J.; Donaldson, A.; Maxwell, A. J.; Bagg, J. Oral Dis. 2008, 14, 251-258.
22. Tonzetich, J.; Richter, V. J. Evaluation of volatile odoriferous components of saliva. Arch. Oral Biol. 1964, 9, 39-45.
23. Washio, J.; Sato, T.; Koseki, T.; Takahashi, N. Hydrogen sulfide-producing bacteria in tong biofilm and their relationship with oral malodour. J. Med. Microbiol. 2005, 54, 889-895.
24. Kleinberg, I.; Westbay, G. Oral malodor. Oral Biol. Med 1990, 1, 247-259.
25. Almstahl, C. A.; Wikstrom, M. Oral microflora in subjects with reduced salivary secretion. J. Dent. Res. 1999, 78, 1410-1416.