The role of cysteine and cysteine–S conjugates as odour precursors in the flavour and fragrance industry
✍ Scribed by Christian Starkenmann; Myriam Troccaz; Kate Howell
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 313 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0882-5734
- DOI
- 10.1002/ffj.1907
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## Abstract Onion flavour develops when the cells are disrupted, allowing the enzyme alliinase (EC 4.4.1.4) to act upon the aroma precursors __S__‐alk(en)yl‐L‐cysteine sulphoxides (ACSOs). For maximum flavour release, optimal cell disintegration and complete enzymatic conversion of ACSOs are desire
## Abstract Large losses of onion flavour components result from certain post‐harvest processes such as cooking by boiling, dehydration, freezing etc. The mechanisms by which these losses occur have been investigated on the basis of the alliinase‐precursor system and shown to include: (a) complete