挥发性硫化合物(VSCs)显著影响食品风味,并在风味研究中获得相当多的关注,由于其低的感官阈值,不同的气味属性,和高反应性。广泛的研究研究探索了通过热过程如美拉德反应形成VSC,热热解,氧化,和酶促反应。然而,对具体反应机理和过程的理解仍然有限。这是由于现有研究的分散性,涉及的未定义中间体,以及矩阵和处理条件的复杂性。鉴于这些限制,作者已将重点从食物转移到硫化物。结构,来源,和常见前体的化学特性(含硫氨基酸和衍生物,硫胺素,硫代葡萄糖苷,和戊酸)及其相应的反应性中间体(硫化氢,硫醇烷基硫醚,烷基次磺酸,和thial)提供,和退化机制,反应规则,并根据其化学特性总结了基质条件。此外,阐明了几种典型食品在加工过程中的VSC形成过程,遵守这些确定的规则。本文对VSC进行了全面的概述,从前体和中间体到最终产品,对于理解VSC形成背后的机制和管理加工食品的风味品质至关重要。
Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited. This is due to the dispersed nature of existing studies, the undefined intermediates involved, and the complexity of the matrices and processing conditions. Given these limitations, the authors have shifted their focus from foods to sulfides. The structure, source, and chemical characteristics of common precursors (sulfur-containing amino acids and derivatives, thiamine, thioglucoside, and lentinic acid) and their corresponding reactive intermediates (hydrogen sulfide, thiol, alkyl sulfide, alkyl sulfenic acid, and thial) are provided, and the degradation mechanisms, reaction rules, and matrix conditions are summarized based on their chemical characteristics. Additionally, the VSC formation processes in several typical foods during processing are elucidated, adhering to these identified rules. This article provides a comprehensive overview of VSCs, from precursors and intermediates to end products, and is crucial for understanding the mechanisms behind VSC formation and managing the flavor qualities of processed foods.