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Volatile Sulfur Compounds Formed in Disrupted Tissues of Different Cabbage Cultivars
Author(s) -
CHIN H.W.,
LINDSAY R.C.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb09370.x
Subject(s) - methanethiol , dimethyl trisulfide , cultivar , dimethyl disulfide , sulfur , hydrogen sulfide , dimethyl sulfide , chemistry , carbonyl sulfide , ethanethiol , brassica oleracea , sinigrin , thiol , brassica , capitata , thiocyanate , horticulture , food science , organic chemistry , glucosinolate , biology
Thirty‐eight cultivars of cabbage ( Brassica oleracea var capitata ) were analyzed for production of volatile sulfur compounds after samples were homogenized and held at 30 °C from 10 to 100 min. Allyl iso‐thiocyanate was detected in most cultivars, and it was formed rapidly compared to methanethiol‐related compounds. Patterns of methane‐thiol production varied among cultivars. Hydrogen sulfide formed rapidly compared to methanethiol‐related compounds, but it was completely depleted after 40 min. Dimethyl disulfide and dimethyl trisulfide concentrations initally low (< 0.78 ppm), increased linearly through 100 min (to 3.3 ppm). Wide variations in abilities to produce volatile sulfur compounds were observed for the different cultivars.