Abstract
Sulfur-containing amino acids (L-cysteine, L-cystine and DL-methionine) were pyrolyzed. From pyrolyzed cysteine and cystine were identified 7_??_8 volatile compounds including 2-methylthiazolidine which is considered to be the product of the reaction of acetaldehyde with mercaptethylamine, and from pyrolyzed methionine were identified II volatiles. At the same time, besides these volatile compounds, alanine, cystine and isoleucine, and alanine, isoleucine and methionine were detected in the pyrolyzed products of cysteine and cystine, respectively, but no amino acid was detected from that of methionine. The mixture of seven identified volatiles generated from L-cystine developed a pop-corn like aroma with a roasted sesame like one, and methylmercaptane seemed to be the main contributor to the pickled radish like odor produced from pyrolysis of DL-methionine. Degradation schemes of cystine and methionine were proposed.
