Role of Sulfur Compounds in Vegetable and Mushroom Aroma

Abstract

At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes.

Preference for and resistance to a toxic sulfur volatile opens up a unique niche inDrosophila busckii

“…Our results demonstrate that DMDS is one of the compounds involved in mediating the preference of Dbus for oviposition on mushrooms. This observation is consistent with prior studies reporting the emission of sulfur compounds, including DMDS, from mushrooms 55,56 .…”

Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef

“…Sulfur-containing compounds (aldehydes, sulfides, thiols, and thiophenes) are important contributors to meat flavor and aroma [ 9 , 10 ]. However, sulfur-containing compounds are also primary contributors of vegetable and mushroom flavors and aromas [ 20 ]. This abundance of sulfur compounds is due to the various precursors (sulfur-containing amino acids, thiamine, and glucosinolates) found in both animal and plant food products.…”

“…Furthermore, the addition of thiamin to PBMA may also explain the increase in sulfur-containing compounds. Diallyl sulfide is responsible for garlic aromas and is derived from Brassica and Allium vegetables [ 20 ]. However, it can appear in animal products as well.…”

Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators

“…The thermal decomposition of sulfurous species during processing has been shown and discussed in this context earlier. , An investigation into gaseous cooking emissions demonstrated that thermal processing releases dimethyl sulfide from vegetables . Up to date, the flavor of PBMA lags behind the flavor of meat. , Even though plants are known to produce many sulfurous aroma compounds and cysteine, as well as thiamine, which are present in plants, , our finding contributes to explaining the still-existing differences between meat and PBMA flavor. To better mimic the original taste of meat, sulfurous reaction precursors are spiked into PBMA raw material to compensate for this deficiency. , Analysis of PBMA vapor might help to find better formulations or additives to achieve better consumer acceptance by creating a head space profile closer to meat.…”

“…53 Up to date, the flavor of PBMA lags behind the flavor of meat. 45,52 Even though plants are known to produce many sulfurous aroma compounds and cysteine, as well as thiamine, which are present in plants, 46,54 our finding contributes to explaining the still-existing differences between meat and PBMA flavor. To better mimic the original taste of meat, sulfurous reaction precursors are spiked into PBMA raw material to compensate for this deficiency.…”