Document Detail

Olfactory perception of cysteine-S-conjugates from fruits and vegetables.
MedLine Citation:
PMID:  18811169     Owner:  NLM     Status:  MEDLINE    
Volatile sulfur compounds have a low odor threshold, and their presence at microgram per kilogram levels in fruits and vegetables influences odor quality. Sensory analysis demonstrates that naturally occurring, odorless cysteine- S-conjugates such as S-( R/ S)-3-(1-hexanol)- l-cysteine in wine, S-(1-propyl)- l-cysteine in onion, and S-(( R/ S)-2-heptyl)- l-cysteine in bell pepper are transformed into volatile thiols in the mouth by microflora. The time delay in smelling these volatile thiols was 20-30 s, and persistent perception of their odor occurred for 3 min. The cysteine- S-conjugates are transformed in free thiol by anaerobes. The mouth acts as a reactor, adding another dimension to odor perception, and saliva modulates flavors by trapping free thiols.
Christian Starkenmann; Benedicte Le Calvé; Yvan Niclass; Isabelle Cayeux; Sabine Beccucci; Myriam Troccaz
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Publication Detail:
Type:  Journal Article     Date:  2008-09-24
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  56     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2008 Oct 
Date Detail:
Created Date:  2008-10-15     Completed Date:  2008-12-24     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  9575-80     Citation Subset:  IM    
Corporate R&D Division, Firmenich SA, P.O. Box 239, CH-1211 Geneva 8, Switzerland.
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MeSH Terms
Fruit / chemistry*
Fusobacterium nucleatum / metabolism
Saliva / metabolism
Sulfhydryl Compounds / metabolism
Sulfur Compounds / chemistry*
Vegetables / chemistry*
Reg. No./Substance:
0/Sulfhydryl Compounds; 0/Sulfur Compounds

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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