Olfactory perception of cysteine-S-conjugates from fruits and vegetables.

摘要: Volatile sulfur compounds have a low odor threshold, and their presence at microgram per kilogram levels in fruits vegetables influences quality. Sensory analysis demonstrates that naturally occurring, odorless cysteine−S-conjugates such as S-(R/S)-3-(1-hexanol)-l-cysteine wine, S-(1-propyl)-l-cysteine onion, S-((R/S)-2-heptyl)-l-cysteine bell pepper are transformed into volatile thiols the mouth by microflora. The time delay smelling these was 20−30 s, persistent perception of occurred for 3 min. free thiol anaerobes. acts reactor, adding another dimension to perception, saliva modulates flavors trapping thiols.