About: S-Substituted Cysteine Derivatives in Production of Flavour and Colour

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Článek shrnuje nejnovější výsledky našeho výzkumu S-substituovaných derivátů cysteinu. Zabývá se jednak neenzymovým rozkladem těchto aminokyselin, ale také jejich rolí při tvorbě modrých a růžových sloučenin během zpracování česneku a cibule. Hlavní pozornost je věnována čtyřem nejvýznamnějším derivátům, a sice S-methyl-, S-allyl-, S-1-propenyl- a S-propylcystein- sulfoxidům (methiinu, alliinu, isoalliinu a propiinu. Naše výsledky dokumentují, že jsou tyto sirné aminokyseliny klíčovými prekurzory tvorby jak aromatických, tak i barevných sloučenin česnekovitých rostlin. (cs) A brief review of our continuous investigations on S-substituted cysteine derivatives is presented herein. It comprises a summary on nonenzymatic (thermal) decomposition of these amino acids as well as on their role in the formation of blue and pink pigments during processing of garlic and onion, respectively. The emphasis is put on four most common derivatives, namely S-methyl-, S-allyl-, S-1-propenyl- and S-propylcysteine sulfoxides (methiin, alliin, isoalliin and propiin, respectively). Our results demonstrate that these sulfur-containing amino acids are the key primary precursors in the formation of both flavour and colour of alliaceous plants. A brief review of our continuous investigations on S-substituted cysteine derivatives is presented herein. It comprises a summary on nonenzymatic (thermal) decomposition of these amino acids as well as on their role in the formation of blue and pink pigments during processing of garlic and onion, respectively. The emphasis is put on four most common derivatives, namely S-methyl-, S-allyl-, S-1-propenyl- and S-propylcysteine sulfoxides (methiin, alliin, isoalliin and propiin, respectively). Our results demonstrate that these sulfur-containing amino acids are the key primary precursors in the formation of both flavour and colour of alliaceous plants. (en)
Title	S-Substituted Cysteine Derivatives in Production of Flavour and Colour S-Substituted Cysteine Derivatives in Production of Flavour and Colour (en) S-Substituted Cysteine Derivatives in Production of Flavour and Colour (cs)
skos:prefLabel	S-Substituted Cysteine Derivatives in Production of Flavour and Colour S-Substituted Cysteine Derivatives in Production of Flavour and Colour (en) S-Substituted Cysteine Derivatives in Production of Flavour and Colour (cs)
skos:notation	RIV/60461373:22330/04:00019606!RIV08-GA0-22330___
http://linked.open.../vavai/riv/strany	54-59
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(GP525/03/P007)
http://linked.open...iv/cisloPeriodika	22
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Kubec, Roman Velíšek, Jan
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	587673
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/04:00019606
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Allium; garlic; onion; flavour precursor; pigment; cysteine sulfoxide; isoalliin; alliin (en)
http://linked.open.../riv/klicoveSlovo	cysteine sulfoxide flavour precursor pigment onion Allium alliin garlic isoalliin
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[A3AFCBC7A410]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	Investigation on pigments formed during technological treatment of garlic and onion
http://linked.open...UplatneniVysledku	2004
http://linked.open...iv/tvurceVysledku	Kubec, Roman Velíšek, Jan
issn	1212-1800
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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