Volatile components of the thermal degradation of cystine in water

Sulfur-containing amino acids are generally recognized as very important precursors of food flavors. Thermal degradation of cystine in aqueous solutions was studied by using a closed model system. Forty-two volatile compounds were identified at pH 5.5 and twenty-three at pH 2.3. Three novel sulfides...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1985-05, Vol.33 (3), p.438-442
Main Authors: Shu, Chi Kuen, Hagedorn, Myrna L, Mookherjee, Braja D, Ho, Chi Tang
Format: Article
Language:English
Subjects:
AGUA
ALIMENTOS
AROMA
Aroma and flavouring agent industries
Biological and medical sciences
CISTINA
COMPOSICION
COMPOSITION
CYSTINE
DEGRADATION
DETERIORO
EAU
FLAVEUR
FLAVOUR
Food industries
FOODS
Fundamental and applied biological sciences. Psychology
PRODUIT ALIMENTAIRE
VOLATILE COMPOUNDS
WATER
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Summary:Sulfur-containing amino acids are generally recognized as very important precursors of food flavors. Thermal degradation of cystine in aqueous solutions was studied by using a closed model system. Forty-two volatile compounds were identified at pH 5.5 and twenty-three at pH 2.3. Three novel sulfides were found in the pH 5.5 volatile mixture: ethyl 1-(ethylthio)ethyl disulfide and the corresponding tri-and tetrasulfides. Only the disulfide was found at pH 2.3. The organoleptic character of the disulfide was sulfury, roasted, and oniony. A mechanism for the formation of these sulfides is proposed. Fifty-five percent of the volatile yield at pH 2.3 were 1,2,4-trithiolanes. Mechanisms for the formation of secondary products are discussed.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00063a028