期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2007
卷号：53
期号：3
页码：277-286
DOI：10.3177/jnsv.53.277
出版社：Center for Academic Publications Japan
摘要：The deodorizing effect of the mushroom ( Agaricus bisporus ) extract on the malodor produced after garlic consumption was investigated using an electronic sensor and sensory evaluation measurements. Comparative gas chromatography analysis revealed that the quantity of methane- and allylthiols that were usually found after garlic solution rinse, significantly fell after mushroom extract rinsing. Furthermore, in-vitro analysis (mixing the garlic solution and mushroom extract) showed that the methanethiol reaction with the mushroom extract proceeded faster than that of the allylthiol. Ab initio calculations implicated an addition reaction as the possible mechanism between the thiol compounds and the polyphenols. In comparison to the methanethiol, the higher activation energy required by allylthiol for a feasible reaction path way with the model acceptor, o -quinone, is expected to contribute to the difference in the rate of the reaction.
关键词：deodorization;volatile sulphur compounds;mushroom extract;electronic sensor and GC analysis;ab initio calculations
