Suppression of Undesirable Sulfurous Aromas of Cruciferous Vegetables with Caraway Sulfhydryl Oxidase

캐러웨이 Sulfhydryl Oxidase를 이용한 십자화과 채소의 함황 불쾌취 억압

  • Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University) ;
  • Lindsay, R.C. (Department of Food Science, University of Wisconsin)
  • Published : 1990.10.01


Aromas of sulfur-containing volatiles from two vegetable varieties of Cruciferae Brassica oleracea 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.