Cepathiolactols and Cepathiolactones - Two Newly Discovered Families of Organosulfur Compounds Formed in Cut Onion

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F24%3A00602250" target="_blank" >RIV/60077344:_____/24:00602250 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61388971:_____/24:00602250 RIV/60076658:12220/24:43908988

Výsledek na webu

<a href="https://pubs.acs.org/doi/10.1021/acs.jafc.4c08177" target="_blank" >https://pubs.acs.org/doi/10.1021/acs.jafc.4c08177</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1021/acs.jafc.4c08177" target="_blank" >10.1021/acs.jafc.4c08177</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Cepathiolactols and Cepathiolactones - Two Newly Discovered Families of Organosulfur Compounds Formed in Cut Onion

Popis výsledku v původním jazyce

Isolation and structural characterization of two large families of organosulfur compounds spontaneously formed upon cutting of onion (Allium cepa) were carried out. The structures of these hitherto unknown species, trivially named cepathiolactols and cepathiolactones, were established based on NMR, MS, and IR data. It was found that cepathiolactols (C x H y OS3 and C x H y O2S4, x = 7-12, y = 14-24) are 3,4-dimethyl-gamma-thiolactols bearing various side chains linked via a disulfanyl moiety at position C-5. On the other hand, cepathiolactones were shown to be 3,4-dimethyl-gamma-thiolactones structurally analogous to cepathiolactols. Sensory properties of cepathiolactols were also evaluated, along with testing their ability to participate in the formation of pink discoloration of processed onion.

Název v anglickém jazyce

Cepathiolactols and Cepathiolactones - Two Newly Discovered Families of Organosulfur Compounds Formed in Cut Onion

Popis výsledku anglicky

Isolation and structural characterization of two large families of organosulfur compounds spontaneously formed upon cutting of onion (Allium cepa) were carried out. The structures of these hitherto unknown species, trivially named cepathiolactols and cepathiolactones, were established based on NMR, MS, and IR data. It was found that cepathiolactols (C x H y OS3 and C x H y O2S4, x = 7-12, y = 14-24) are 3,4-dimethyl-gamma-thiolactols bearing various side chains linked via a disulfanyl moiety at position C-5. On the other hand, cepathiolactones were shown to be 3,4-dimethyl-gamma-thiolactones structurally analogous to cepathiolactols. Sensory properties of cepathiolactols were also evaluated, along with testing their ability to participate in the formation of pink discoloration of processed onion.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10608 - Biochemistry and molecular biology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Agricultural and Food Chemistry

ISSN

0021-8561

e-ISSN

1520-5118

Svazek periodika

72

Číslo periodika v rámci svazku

47

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

26366-26375

Kód UT WoS článku

001354948500001

EID výsledku v databázi Scopus

2-s2.0-85209720439