Volatile Compounds Generated from Thermal Degradation of Alliin and Deoxyalliin in an Aqueous Solution

Tung Hsi Yu, Chung May Wu, Robert T. Rosen, Thomas G. Hartman, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

55 Scopus citations

Abstract

Aqueous solutions of alliin, one of the major flavor precursors of garlic, and deoxyalliin, one of the thermal degradation products of γ-glutamyl-S-allylcysteine, which also is one of the major flavor precursors of garlic, were dissolved in water and heated in a closed system at 180 °C under different pH conditions. The volatile flavor compounds generated were isolated by Likens-Nickerson simultaneous distillation/solvent extraction and quantified and identified by GC and GC-MS. The major volatile compounds generated from the degradation of alliin at pH 3, 7, and 9 were allyl alcohol and acetaldehyde. At pH 5, the major volatile compounds generated from the degradation of alliin were acetaldehyde, 2-acetylthiazole, sulfur dioxide, ethyl acetate, and 1-propene. The major volatile compounds generated from the degradation of deoxyalliin at pH 5, 7, and 9 were diallyl sulfide, 2-methyl-1,4-dithiepane, (allylthio)acetic acid, diallyl disulfide, 2-ethyl-1,3-dithiane, 4,6-dimethyl-1,2,5-trithiepane, 3,6-dimethyl- 1,4-dithiane, and allyl mercaptan. At pH 3, the major volatile compounds generated from the degradation of deoxyalliin were (allylthio)acetaldehyde, 3-(allylthio)propanal, 3,6-dimethyl-1,2,5-trithiepane, and (allylthio)acetic acid.

Original languageEnglish (US)
Pages (from-to)146-153
Number of pages8
JournalJournal of agricultural and food chemistry
Volume42
Issue number1
DOIs
StatePublished - Jan 1 1994

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

Fingerprint

Dive into the research topics of 'Volatile Compounds Generated from Thermal Degradation of Alliin and Deoxyalliin in an Aqueous Solution'. Together they form a unique fingerprint.

Cite this