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1-Cyano-2,3-Epithiopropane as the Primary Sinigrin Hydrolysis Product of Fresh Cabbage
Authors:K.H. KYUNG  H.P. FLEMING  C.T. YOUNG  C.A. HANEY
Affiliation:Author Kyung was a visiting scientist from the Dept. of Food Science, Sejong Univ., Seoul, 133–747, Korea. Author Fleming is with the USDA-ARS and Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695–7624. Author Young is with the Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695–7624. Author Haney is with the Dept. of Chemistry, North Carolina State Univ., Raleigh, NC 27695–8204.
Abstract:Dichloromethane extracts of juices from fresh cabbages, including four known (Brutus, Galaxy, Bentley, Structon) and two unknown cultivars, were analyzed by X-MS for the presence of sinigrin degradation products. Allyl isothiocyanate (AITC), which has been reported to be the important aroma compound of freshly disrupted cabbage was not detected in any of the dichloromethane extracts of cabbage juice. Instead, 1-cyano-2,3-epithiopropane, which is one of the isomers of AITC, was the primary volatile compound in all cabbage extracts. AITC was detected in relative trace concentration only when cabbage juice was injected into the GC, using a wide bore, packed column. Thus, the relative importance of AITC and 1-cyano-2,3-epithiopropane to the aroma of freshly disrupted cabbage should be considered.
Keywords:1-cyano-2,3-epithiopropane    sinigrin    allyl isothiocyanate    cabbage
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