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Compound Characteristic aroma Vegetables Methional (55) Potato 2-Methoxy-3-isobutylpyrazine Bell pepper Hexanal Green beans (E,Z)-2,6-Nonadienal Cucumber 1-Octen-3-ol (6) Mushroom 5-Methylthiopentanenitrile (76) Broccoli, cabbage 2,4-Dithiapentane (57) Truffle oil Fruits 4-(4-Hydroxyphenyl)butan-2-one (raspberry ketone) (11) Raspberry 3-Methylbutyl acetate (15) Pear drops Allyl hexanoate Pineapple ?
3-Methylthiopropanal (55) (methional) is a very potent baked or boiled potato char- acter impact compound found in potatoes but also shown to have a high FD factor in many other foods.
, 2008) and a series of aldol con- densates derived from methional have been reported to have 'interesting' aromas that are likely to contribute to the overall aroma profile of potato chips (Buttery, 1973).
Dimethyl trisulfide 2-Furanmethanethiol Methanethiol Methional
Compound Precursor(s) 2-Acetylthiazole Cysteine/monosaccharides 2-Acetyl-2-thiazoline Cysteine/monosaccharides Dimethyl sulfide S-Methylmethionine 2-Furanmethanethiol Cysteine/ribose Methanethiol Methionine/ monosaccharides 3-Mercapto-2-butanone Cysteine/monosaccharides 2-Mercapto-3-pentanone Cysteine/ribose, thiamine 3-Mercapto-2-pentanone Cysteine/ribose Methional Methionine/ monosaccharides 2-Methyl-3-furanthiol Thiamine, cysteine/ribose
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