Strecker aldehydes arising from S-alk(en)yl-L-cysteines
Roessner, J. | Velisek, J. | Kubec, R. | Davidek, J. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)
S-Methyl- and S-allyl-L-cysteine and the corresponding sulfoxides naturally occurring in alliaceous and brassica vegetables were oxidized in model solutions with either glyoxal or K2S2O8. Oxidation of methiin led to 2-methylthioacetaldehyde and 2-allylthioacetaldehyde was formed from alliin. The same compounds also arised during cooking of vegetables. Mass spectra, retention time data and sensory characteristics of these Strecker aldehydes are presented.
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