S-Methylcysteine sulfoxide in Brassica vegetables and formation of methyl methanethiosulfinate from Brussels sprouts

Marks, Howard; Hilson, Julie A.; Leichtweis, Harry C.; Stoewsand, Gilbert S.

doi:10.1021/jf00023a012

Cited by 92 publications

(62 citation statements)

References 22 publications

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“…In raw cabbage flavor, allyl isothiocyanate contributes sharp, pungent horseradish-like notes (81). Methyl methanethiosulfinate was observed to provide the character impact of sauerkraut flavor, and occurs in Brussels sprouts and cabbage (82,83). Compounds likely to be important to the flavor of cooked broccoli include dimethyl sulfide and trisulfide, nonanal, and erucin (4-(methylthio)butyl isothiocyanate) (80).…”

Section: Vegetable Flavorsmentioning

confidence: 99%

The Significance of Volatile Sulfur Compounds in Food Flavors

McGorrin

2011

ACS Symposium Series

105

106

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Volatile sulfur compounds are important contributors to the characteristic flavors and off-flavors of many foods. As a class, sulfur-containing flavor volatiles have low sensory detection thresholds, are present in low concentration and are often chemically labile, which can present measurement challenges. Advances in analytical separation techniques and instrumentation have enabled understandings of their occurrence and contributions to their relative sensory significance.Relating the chemistry and sensory contributions of volatile sulfur compounds to food flavor is an ongoing endeavor. The preminent quest in flavor research is to identify and categorize chemical constituents which provide unique sensory characteristics to the aroma and flavor of foods. Sulfur compounds contribute enzymatically-derived flavors in the Allium species (garlic, onion, chive) or Cruciform families (Brussels sprouts, broccoli, cabbage, cauliflower), and thermally-generated flavors such as roasted meat, chicken, seafood, and coffee. Volatile sulfur compounds play an important role in the aromas of bread, popcorn, nuts, potato products and wine, and contribute subtle flavor characteristics to cheddar cheese, chocolate and tropical fruit flavors, to name a few examples. Additional understandings of biosynthetic pathways, fermentation mechanisms, or thermal processes continue to evolve by which sulfur flavor constituents can be

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Section: Vegetable Flavorsmentioning

confidence: 99%

The Significance of Volatile Sulfur Compounds in Food Flavors

McGorrin

2011

ACS Symposium Series

105

106

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“…10 ,11) In addition, cystine lyase may be involved in the metabolism of S-methyl L-cysteine sulfoxide found in Cruciferae as a nonproteinaceous amino acid. 12 ) Cystine lyase from higher plants has isoforms.…”

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confidence: 99%

Purification and Characterization of Cystine Lyase a from Broccoli Inflorescence

Ukai

Sekiya

1997

Bioscience, Biotechnology, and Biochemistry

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“…S-methyl-L-cysteine sulfoxide (SMCSO), a nonproteinaceous sulfur-containing amino acid, occurs naturally in Brassica vegetables including broccoli 8,9 . Most of the volatile sulfur compounds which are characteristic of Brassica vegetables after tissue rupture are due to the degradation of SMCSO by C-S lyases.…”

Section: Resultsmentioning

confidence: 99%

“…However, it was reported that this reaction needs physical damage of the tissues. SMCSO is hydrolyzed by C-S lyase to generate methyl methanethiosulfinate, and eventually decomposes into volatile sulfur compounds, such as methanethiol and dimethyl disulfide 8 . Significant membrane degradation is reflected by a large increase in electrolyte leakage.…”

Section: Resultsmentioning

confidence: 99%

Production of Volatile Sulfur Compounds in Polyethylene Film Packaged Broccoli Held at Different Temperatures

Dan

Yamato

Nagata

et al. 2005

JARQ

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The production of volatile sulfur compounds in modified atmosphere of packaged broccoli was investigated. Broccoli heads were sealed in 0.03-mm-thick low density polyethylene film and held at 10, 20 or 30ºC for 72 h. Nonpackaged heads were also stored at the same temperatures. In the package held at 30ºC, O 2 and CO 2 concentrations were less than 1% and more than 19%, respectively, and methanethiol was detected within 6 h. In the package held at 20ºC, O 2 and CO 2 concentrations were less than 0.4% and more than 17%, respectively, and methanethiol was detected within 18 h. The percentage of electrolyte leakage from packaged broccoli held at 20ºC and 30ºC increased to a greater extent than that of nonpackaged broccoli during storage. However, storing the packaged broccoli at 10ºC created a favorable modified atmosphere condition of around 3% O 2 and 10% CO 2 inside the package. In this condition volatile sulfur compounds were not detected and no significant change was observed in percentage of electrolyte leakage. At all temperatures, total chlorophyll contents were higher in packaged broccoli than in nonpackaged broccoli. These results indicate that, volatile sulfur compounds such as methanethiol were formed when the atmosphere inside the package had extremely low O 2 and high CO 2 even if broccoli was green and the visual quality had not deteriorated.

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S-Methylcysteine sulfoxide in Brassica vegetables and formation of methyl methanethiosulfinate from Brussels sprouts

Cited by 92 publications

References 22 publications

The Significance of Volatile Sulfur Compounds in Food Flavors

The Significance of Volatile Sulfur Compounds in Food Flavors

Purification and Characterization of Cystine Lyase a from Broccoli Inflorescence

Production of Volatile Sulfur Compounds in Polyethylene Film Packaged Broccoli Held at Different Temperatures

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