L-5-Alk (en) ylthiomethylhydantoin-(±)-S-oxides: Non-enzymatical Precursors of Fresh Flavors of Allium Platnts

摘要: The antimicrobial l-5-alk(en)ylthiomethylhydantoin-(±)-S-oxides (RHSO) decompose via β-elimination reaction under physiological conditions to give alk(en)yl thiosulfinates as principles. resemblance of the and products those alliin–alliinase system prompted us examine evaluation RHSO non-enzymatical precursors allium flavors. volatiles arising out a mixture l-5-allylthiomethylhydantoin-(±)-S-oxide (AHSO) l-5-methylthiomethylhydantoin-(±)-S-oxide (MHSO) were compared with comminuted garlic. Both flavors organoleptically quite similar each other, gas Chromatographic mass spectroscopic evidences are shown. Application AHSO standard compound quantitative analysis alliin or allicin is also described.