Chemical changes of the breakdown compounds of glucosinolate in processed food of the daikon without containing 4-methylthio-3-butenyl glucosinolate

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  • ISHIDA Masahiko
    NARO Institute of Vegetable and Tea Science, Tsukuba Vegetable Research Station
  • MORIMITSU Yasujiro
    The Department of Food and Nutritional Sciences, The Graduate School of Humanities and Sciences, Ochanomizu University

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Other Title
  • 4-メチルチオ-3-ブテニルグルコシノレート欠失性ダイコン加工品におけるグルコシノレート分解物の化学的変化
  • 4-メチルチオ-3-ブテニルグルコシノレート欠失性ダイコン加工品におけるグルコシノレート分解物の化学的変化 : におい・黄変のない大根加工品の開発を目指して
  • 4-メチルチオ-3-ブテニルグルコシノレート ケツシツセイ ダイコン カコウヒン ニ オケル グルコシノレート ブンカイブツ ノ カガクテキ ヘンカ : ニオイ ・ オウヘン ノ ナイ ダイコン カコウヒン ノ カイハツ オ メザシテ
  • —におい・黄変のない大根加工品の開発を目指して—
  • —Toward the development of manufacturing products of daikon without both sulfurous odors and yellow pigments—

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Abstract

<p>One of the breakdown compounds of 4-methylthio-3-butenyl glucosinolate (4MTB-GSL), 4-methylthio-3-butenyl isothiocyanate (4MTB-ITC) is known as the unique pungent component of Japanese radish (daikon). Also these compounds are affected for both flavor and color of manufacturing products of daikon. ‘Daikon parental line No. 5’ is a first cultivar of daikon without containing 4MTB-GSL, and its manufacturing products are able to prevent the formation of 1-(2-thioxopyrrolidin-3yl)-1, 2, 3, 4-tetrahydro-β-carboline-3-carboxylic acid (TPCC) and 2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-tryptophan (TPMT), which are causes of sulfurous odors and yellow pigments. For this reason, the utilization of this novel cultivar for a breeding material will bring up new commercial cultivars, which new manufacturing products will be completely prevented sulfurous odors and yellow pigments, and remained pungency.</p>

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