VOLATILE SULFUR-COMPOUNDS FORMED IN DISRUPTED TISSUES OF DIFFERENT CABBAGE CULTIVARS

被引：88

作者：

CHIN, HW

LINDSAY, RC

机构：

[1] Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, Wisconsin, 53706

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期

关键词：

CABBAGE; SULFUR; VOLATILES; METHYL SULFIDES;

D O I：

10.1111/j.1365-2621.1993.tb09370.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thirty-eight cultivars of cabbage (Brassica oleracea var capitata) were analyzed for production of volatile sulfur compounds after samples were homogenized and held at 30-degrees-C from 10 to 100 min. Allyl isothiocyanate was detected in most cultivars, and it was formed rapidly compared to methanethiol-related compounds. Patterns of methanethiol production varied among cultivars. Hydrogen sulfide formed rapidly compared to methanethiol-related compounds, but it was completely depleted after 40 min. Dimethyl disulfide and dimethyl trisulfide concentrations initally low (< 0.78 ppm), increased linearly through 100 min (to 3.3 ppm). Wide variations in abilities to produce volatile sulfur compounds were observed for the different cultivars.

引用

页码：835 / +

页数：1

共 33 条

[1]

Badings H.T., 1975, P INT S AROMA RES, P63

[2] VOLATILE SULFUR COMPONENTS OF CABBAGE [J].