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کشاورزی::
متیونین
DMS originates from the breakdown of methionine and is reported as the cause of an off- flavour in beer.
Ethylene is formed by enzymatically catalysed reactions of methionine via S-adenosylmethionine and 1-aminocyclopropane-1-carboxylic acid (ACC).
The two most important amino acids for the generation of savoury, meat flavour are methionine and cysteine, both of which break down to form reactive sulfur-containing intermediates, and a vast array of potent sulfur compounds are sub- sequently generated.
Methionine, for example, giving a characteristic potato note, cysteine being an essential precursors for meaty aroma and leucine providing malty notes.
Other amino acids that are precursors are methionine and S-methylmethionine, a non-proteinogenic amino acid.
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