Production of volatile compounds related to the flavour of foods from the Strecker degradation of DL-methionine

✍ Scribed by P. E. Ballance

• Publisher: John Wiley and Sons
• Year: 1961
• Tongue: English
• Weight: 376 KB
• Volume: 12
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740120706

✦ Synopsis

Abstract

A qualitative investigation of the volatile compounds formed during the Strecker degradation of DL‐methionine has been carried out. The volatile products were condensed in cold traps and analysed by gas–liquid chromatography. The condensate was shown to consist chiefly of methyl mercaptan, together with traces of other compounds including acrolein and dimethyl sulphide. The suggestion that degradation of methionine first gives rise to methional is supported by the identification of this compound and the demonstration of its decomposition with ninhydrin to methyl mercaptan and acrolein. These findings are discussed in relation to the importance of methionine as a source of flavour in food.