Inosine 5 -monophosphate-alliin

Volatile Compounds Generated from Thermal Interactions of Inosine-5 -monophosphate and Alliin or DeoxyaUiin... 

Alliin and deoxyalliin, two important nonvolatile flavor precursors of garlic, were reacted separately with inosine-5 -monophosphate (IMP) in an aqueous solution at pH 7.5 in a closed sample cylinder at 180 °C for one hour. The volatile compounds generated were isolated by using a modified Likens-Nickerson (L-N) distillation-solvent extraction apparatus, and analyzed by GC and GC-MS. 

Thermal Interaction of IMP and Alliin or DeoxyallHn. 0.005 Mole of synthetic alliin or deoxyalliin was mixed with 0.005 mole of inosine-5 -monophosphate (Sigma, Grade V. from yeast) in 100 ml of distilled water. The solution was adjusted to pH 7.5 using 2N NaOH and then was added to a 0.3 liter Hoke SS-DOT sample cylinder oke Inc., Clifton, NJ) and sealed. This cylinder was heated at 180 T in a GC oven for 1 hour and then cooled to room temperature. A control sample was also prepared by treating a 0.005 Mole aqueous solution of IMP (adjusted to pH 7.5) exactly as described above. 

Alliin-inosine 5 -monophosphate thermal interactions, 188-197 Allium chemistry allicin decomposition, 67-68 previous studies, 64-66 natural flavor identification, 63-64 product formation from chopped garlic, 65... 

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