The Volatile Sulfur Components of Cabbage a
Authors:
- 1 March 1961
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 26 (2) , 163-170
Abstract
SUMMARY: Naturally occurring volatile sulfur compounds in cabbage have been identified by mass spectrometry and gas chromatography. Twenty sulfur compounds are reported of which five are isothiocyanates, five sulfides, nine disulfides and one tri‐sulfide. Two additional isothiocyanates and one trisulfide are tentatively reported. The method of mass spectral analysis is described for representative members of these sulfur compounds. Gas chromatography of fresh, dehydrated and rehydrated cabbage clearly shows the presence of allyl isothiocyanate in fresh cabbage and its regeneration by enzymatic action in dehydrated‐ cabbage. The identification of five isothiocyanates reveals the presence of corresponding thioglucosides from which the isothiocyanates are released by enzymatic hydrolysis. Similarly corresponding reactions leading to the formation of sulfides are discussed.Keywords
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