Description
Title: Sulfur Compounds’ Function in the Aroma of Vegetables and Mushrooms
Abstract: Vegetables, which are at the bottom of the food pyramid, should be consumed more frequently than any other food item, especially when they are raw and unprocessed. Mushrooms and vegetables are abundant sources of bioactive substances that can perform a variety of tasks for plants, from natural insecticides and herbivore defense to pro-health roles in human nutrition. Sulfur is a common structural component of many of these compounds. Knowing that some of them have flavor properties is crucial from the perspective of food producers. Volatile sulfur compounds are frequently potent odorants, and they also contribute to the distinct flavor of many vegetables, primarily those in the Brassicaeae and Allium (Amaryllidaceae) families. It’s interesting to note that certain edible mushrooms share some of the pathways with vegetables for the formation of volatile sulfur compounds. In addition to isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, the most significant odor-active organosulfur compounds also include sulfur-containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their biological synthesis and precursors, sensory characteristics, and modifications to a few technological processes.
Keywords: sulfur compounds; vegetable aroma; glucosinolates; isothiocyanates; nitriles; sulfides; polysulfides; thiols; Brassica vegetables
Paper Quality: SCOPUS / Web of Science Level Research Paper
Subject: Chemistry
Writer Experience: 20+ Years
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