Role of Sulfur Compounds in Vegetable and Mushroom Aroma
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | 0000-0002-6568-8155 | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | 1ddb8111-48d2-4a19-a7fb-97562fc1691c | |
| dc.abstract.en | At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Żywności Pochodzenia Roślinnego | |
| dc.contributor.author | Marcinkowska, Monika A. | |
| dc.contributor.author | Jeleń, Henryk | |
| dc.date.access | 2026-03-11 | |
| dc.date.accessioned | 2026-03-23T12:47:17Z | |
| dc.date.available | 2026-03-23T12:47:17Z | |
| dc.date.copyright | 2022-09-19 | |
| dc.date.issued | 2022 | |
| dc.description.abstract | <jats:p>At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0,00 | |
| dc.description.if | 4,6 | |
| dc.description.number | 18 | |
| dc.description.points | 140 | |
| dc.description.version | final_published | |
| dc.description.volume | 27 | |
| dc.identifier.doi | 10.3390/molecules27186116 | |
| dc.identifier.issn | 1420-3049 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/7879 | |
| dc.identifier.weblink | http://www.mdpi.com/1420-3049/27/18/6116 | |
| dc.language | en | |
| dc.relation.ispartof | Molecules | |
| dc.relation.pages | art. 6116 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | nosend | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | sulfur compounds | |
| dc.subject.en | vegetable aroma | |
| dc.subject.en | glucosinolates | |
| dc.subject.en | isothiocyanates | |
| dc.subject.en | nitriles | |
| dc.subject.en | sulfides | |
| dc.subject.en | polysulfides | |
| dc.subject.en | thiols | |
| dc.subject.en | Brassica vegetables | |
| dc.subtype | ReviewArticle | |
| dc.title | Role of Sulfur Compounds in Vegetable and Mushroom Aroma | |
| dc.title.volume | Special Issue Volatile Sulfur Compounds in Food Flavours | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 18 | |
| oaire.citation.volume | 27 |