Formation of methanethiol and dimethyl disulfide in crushed tissues of broccoli florets and their inhibition by freeze-thawing.

@article{Tulio2002FormationOM,
  title={Formation of methanethiol and dimethyl disulfide in crushed tissues of broccoli florets and their inhibition by freeze-thawing.},
  author={Artemio Z. Tulio and Hiroyuki Yamanaka and Yoshinori Ueda and Yoshihiro Imahori},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 6},
  pages={1502-7}
}
The formation of methanethiol and dimethyl disulfide in crushed, homogenized, and frozen-thawed tissues of broccoli florets was investigated. These volatile sulfur compounds were produced in crushed florets, but their formation was inhibited in frozen-thawed tissues. Only dimethyl disulfide was formed in homogenized tissues. High pH treatment triggered the release of dimethyl disulfide in frozen-thawed tissues and also enhanced the action of cysteine sulfoxide lyase in all disrupted tissues… CONTINUE READING