Journal
MOLECULES
Volume 27, Issue 18, Pages -Publisher
MDPI
DOI: 10.3390/molecules27186116
Keywords
sulfur compounds; vegetable aroma; glucosinolates; isothiocyanates; nitriles; sulfides; polysulfides; thiols; Brassica vegetables
Funding
- National Science Centre (Poland) [548 2015/18/M/NZ9/00372]
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Vegetables and mushrooms are rich sources of bioactive compounds, some of which contribute to their specific flavor. This review paper summarizes their precursors, biosynthesis, sensory properties, and changes during technological processes.
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes.
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