| Quantitation of S-methylmethionine in raw vegetables and green malt by a stable isotope dilution assay using LC-MS/MS: comparison with dimethyl sulfide formation after heat treatment. | |
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MedLine Citation:
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PMID: 19754146 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The potent odorant dimethyl sulfide (1), showing a low odor threshold of 0.12 microg/L in water, is known to contribute to the aromas of various foods. Its cabbage-like odor plays an important role, particularly, in cooked vegetables, such as cabbage, celery, or asparagus. On the other hand, in fruit juices or beer, 1 may generate off-flavors. S-Methylmethionine (2) has previously been characterized as precursor of 1 during thermal processing, and several methods for its quantitation have been proposed. Using deuterium-labeled 2 as the internal standard, a stable isotope dilution assay (SIDA) using LC-MS/MS was developed for the fast quantitation of 2 in vegetables and malt. Application of the method to different foods revealed amounts between 2.8 mg (fresh tomatoes) and 176 mg (celery) of 2 per kilogram. To correlate the amount of 1 formed upon processing with the amounts of 2 present in the raw material, 1 was quantified before and after a thermal treatment of the same raw materials by a SIDA. Concentrations between 1.1 mg/kg (fresh tomatoes) and 26 mg/kg (celery) were determined in the processed samples. The quantitation of 2 during steeping, germination, and malting of barley, and a correlation of the data with the amounts of 1 formed after thermal treatment of the malt, resulted in yields between 24 and 27 mol % calculated on the basis of the amounts of 2. The results suggested that the extent of the formation of 1 can be predicted, for example, in plant materials, from the amount of 2 present in the raw foods. |
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Authors:
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Julia Scherb; Johanna Kreissl; Sonja Haupt; Peter Schieberle |
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Publication Detail:
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Type: Comparative Study; Journal Article |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 57 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2009 Oct |
Date Detail:
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Created Date: 2009-10-07 Completed Date: 2010-01-28 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 9091-6 Citation Subset: IM |
Affiliation:
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Lehrstuhl fuer Lebensmittelchemie, Technische Universitaet Muenchen, Garching, Germany. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Cereals
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chemistry* Chromatography, High Pressure Liquid / methods* Deuterium Dimethyl Sulfoxide / analysis* Drug Stability Hordeum Hot Temperature Indicator Dilution Techniques Tandem Mass Spectrometry / methods* Vegetables / chemistry* Vitamin U / analysis* |
| Chemical | |
Reg. No./Substance:
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1115-84-0/Vitamin U; 67-68-5/Dimethyl Sulfoxide; 7782-39-0/Deuterium |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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