Studies on the Degradation Mechanisms of Proteins and their Derivatives in the Foods

Part V. Volatile Sulfur Compounds in the Soybean Meal Hydrolyzates and the Development of Dimethyl Sulfide

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The volatile sulfur components produced by boiling soybean meal hydrolyzates (AMINOSAN-EKI) have been identified as dimethyl sulfide and hydrogen sulfide. No mercaptan or disulfides were detected.
The main precursor of dimethyl sulfide is supposed to be methionine methylsulfonium compound derived from methionine and pectin substances (-COOCH₃) during the hydrolysis of soybean meal by hydrochloric acid.