Volatile Compounds Generated from Thermal Interactions of Inosine-5′-monophosphate and Alliin or Deoxyalliin

Th, Yu; Cm, Wu; Ct, Ho

doi:10.1021/bk-1994-0564.ch016

Cited by 3 publications

(1 citation statement)

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“…These compounds are responsible for garlic, sulfurous, pungent, and meaty notes. They have been reported to be the major volatile compounds in thermally treated garlic products – and may be formed by decomposition and rearrangement of allicin at high temperature . Compounds 41 , 50 , and 66 exhibited the highest concentration in H25-CP.…”

Section: Resultsmentioning

confidence: 99%

Identification of Characteristic Aroma Components of Thai Fried Chili Paste

Rotsatchakul

Chaiseri

Cadwallader

2007

J. Agric. Food Chem.

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Three forms of Thai fried chili pastes (CP) were prepared, consisting of an unheated CP (UH-CP), a CP heated at 100 degrees C for 25 min (H25-CP, typical product), and a CP excessively heated for 50 min (H50-CP). The potent odorants in the CPs were investigated by two gas chromatography-olfactometry methods: dynamic headspace dilution analysis (DHDA) and aroma extract dilution analysis (AEDA). DHDA revealed that the predominant odorants in heated CPs were mainly sulfur-containing compounds, followed by lipid-derived compounds, Strecker aldehydes, and Maillard reaction products. Dimethyl sulfide, allyl mercaptan, 2- (or 3-) methylbutanal, ally methyl sulfide, 2,3-butanedione, 3,3'-thiobis(1-propene), and methyl propyl disulfide were among the most potent headspace odorants detected by DHDA. By AEDA, 2-vinyl-4 H-1,3-dithiin and diallyl trisulfide had the highest FD factors in H25-CP. On the basis of their high FD factors by both GCO methods, the predominant odorants in H25-CP were 3-vinyl-4 H-1,2-dithiin, allyl methyl disulfide, and allyl methyl trisulfide. Furthermore, dimethyl trisulfide and diallyl disulfide had the highest odor activity values in H25-CP, suggesting that these were also potent odorants in CP. In addition, methional, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3-(2 H)-furanone, and 3-hydroxy-4,5-dimethyl-2( 5H)-furanone (sotolon) were indicated as potent thermally derived odorants of H25-CP.

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Section: Resultsmentioning

confidence: 99%