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KMID : 0380619900220050555
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 5 p.555 ~ p.561
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Suppression of Undesirable Sulfurous Aromas of Cruciferous Vegetables with Caraway Sulfhydryl Oxidase
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Lindsay, R C
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Abstract
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Aromas of sulfur-containing volatiles from two vegetable varieties of Cruciferae Brassica oleracen and the suppression of undesirable sulfurous aromas of cruciferous vegetables by sulfhydryl oxidase of caraway seeds were examined. Aroma components were separated by gas chromatography equipped with a dual flame photometric detector. The volatile sulfides produced from cabbage and broccoli varied, in the relative quantities and rates of production, according to the amount of caraway seeds added and incubation time. The amount of methanethiol and dimethyl disulfide in the cabbage and broccoli with caraway seeds was far less than those in the cabbage and broccoli. Removal of methanethiol and dimethyl disulfide was proportional to the amount of caraway seeds added, and was remarkable with 2.5% aqueous slurries of caraway seeds added.
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