| Budget Amount *help |
¥6,800,000 (Direct Cost: ¥6,800,000)
Fiscal Year 1985: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1984: ¥2,300,000 (Direct Cost: ¥2,300,000)
Fiscal Year 1983: ¥4,000,000 (Direct Cost: ¥4,000,000)
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| Research Abstract |
1. Allium flavors were formed non-enzymatically from hydantoin derivatives of alliin homologues, 5-alk(en)ylthiomethylhydantoin s-oxides (RHSO) by degradation in neutral aqueous solutions. The degradation mechanism of RHSO seemed to be similar to that of alliin homologues, which are precursors of flavor components, by alliinase in allium plants. However, an expected lachrymator, (z)-propanethial s-oxide was not formed from the synthesized 5-(trans-1-propenyl)thiomethylhydantoin s-oxide. It is necessary to continue further investigation of the detailed mechanism. To control the speed of the degradation, <beta> -cyclodextrin was effectively added, and especially the speed was slowed down by lowering pH. The use of microcapsule should be tested, and the wholesomeness of RHSO and its degradation products should be carefully examined.
2. From the reactivity of the degradation intermediates, thiosulfinates with SH compounds, RHSO was proved to be a proper modifying agent for SH residue in protein, and an effective scavenger for unstable metabolic intermediates of xenobiotics.
3. Savory flavor components from roasted onion were examined. From the model experiments, thermal decomposition products of the mixture of s-propyl-L-cysteine and D-glucose gave the most unique and fragrant flavor. Dipropyl mono-, di- and trisulfide and especially pyrazines of minor components were attributable to a unique and savory flavor.
4. The volatile flavor components of caucas (Allium victorialis L.) were analyzed in detail. As an application of the utilization of caucas, leaves and stems were powdered by hot wind- or freeze-drying, and vacuum-packed. After storage at ambient temperature for 4 months, flavor deterioration was hardly observed.
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