Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 48, Issue 7, Pages 2874-2876Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf990980a
Keywords
passion fruit; S-cysteine conjugate; aroma precursor; 3-mercapto-3-methylbutan-1-ol; 3-mercapto-3-methylbutyl acetate; 3-mercaptohexan-1-ol
Ask authors/readers for more resources
Together with 3-mercaptohexan-1-ol and S-mercaptohexyl acetate, already known to contribute to the aroma of passion fruit (Passiflora edulis), 3-mercapto-3-methylbutan-1-ol and 3-mercapto-3methylbutyl acetate have been identified for the first time in this fruit. 3-Mercaptohexan-1-ol and 3-mercapto-3-methylbutan-1-ol may be produced in vitro from nonvolatile extracts of this fruit by the enzymatic action of a cell-free extract of Eubacterium limosum, which has a beta-lyase activity on S-cysteine conjugates (EC 4.4.1.13). This release strongly suggests that these volatile thiols are present in combined form, as S-cysteine conjugates. It was possible to identify the precursor of 3-mercaptohexan-1-ol as S-(3-hexan-1-ol)-L-cysteine, in the form of trimethylsilylated derivatives from the juice of this fruit, using GC/MS analysis. The presence-of free and combined forms of these volatile thiols in this fruit has now been demonstrated.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available