1-cyano-2,3-epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage

@article{Kyung19951cyano23epithiopropaneAT,
  title={1-cyano-2,3-epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage},
  author={K. Kyung and H. P. Fleming and C. T. Young and C. Haney},
  journal={Journal of Food Science},
  year={1995},
  volume={60},
  pages={157-159}
}
Dichloromethane extracts of juices from fresh cabbages, including four known (Brutus, Galaxy, Bentley, Structon) and two unknown cultivars, were analyzed by GC-MS for the presence of sinigrin degradation products. Allyl isothiocyanate (AITC), which has been reported to be the important aroma compound of freshly disrupted cabbage was not detected in any of the dichloromethane extracts of cabbage juice. Instead, 1-cyano-2,3-epithiopropane, which is one of the isomers of AITC, was the primary… Expand
Occurrence and Flavor Properties of Sinigrin Hydrolysis Products in Fresh Cabbage
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The Brassica epithionitrile 1-cyano-2,3-epithiopropane triggers cell death in human liver cancer cells in vitro.
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