Allithiolanes: Nine Groups of a Newly Discovered Family of Sulfur Compounds Responsible for the Bitter Off-Taste of Processed Onion
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F18%3A43898376" target="_blank" >RIV/60076658:12220/18:43898376 - isvavai.cz</a>
Alternative codes found
RIV/60077344:_____/18:00493036 RIV/61388971:_____/18:00493036
Result on the web
<a href="http://dx.doi.org/10.1021/acs.jafc.8b03118" target="_blank" >http://dx.doi.org/10.1021/acs.jafc.8b03118</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acs.jafc.8b03118" target="_blank" >10.1021/acs.jafc.8b03118</a>
Alternative languages
Result language
angličtina
Original language name
Allithiolanes: Nine Groups of a Newly Discovered Family of Sulfur Compounds Responsible for the Bitter Off-Taste of Processed Onion
Original language description
The compounds responsible for the bitter off-taste of processed onion (Allium cepa) were studied. Using a series of sensory-guided HPLC fractionations, the existence of nine groups of hitherto unknown sulfur compounds has been revealed. On the basis of spectroscopic data (MS, NMR, and IR), it was found that these compounds, trivially named allithiolanes A-I, are members of a large family of structurally closely related derivatives of 3,4-dimethylthiolane S-oxide, with the general formulas of CxHyO2S4, CxHyO3S5, and CxHyO4S6, (x = 10-18, y = 18-30). The presence of multiple stereoisomers was observed for each group of allithiolanes. Allithiolanes possess an unpleasantly bitter taste with detection thresholds in the range of 15-30 ppm. Formation pathways of these newly discovered sulfur compounds were proposed.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Agricultural and Food Chemistry
ISSN
0021-8561
e-ISSN
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Volume of the periodical
66
Issue of the periodical within the volume
33
Country of publishing house
US - UNITED STATES
Number of pages
12
Pages from-to
8783-8794
UT code for WoS article
000442706500016
EID of the result in the Scopus database
2-s2.0-85050764544