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3- propyl glucosinolate

Homomethionine (14) is the precursor of allylglucosino-late (sinigrin) (15). The allyl group is derived by loss of the terminal sulfur function from 3-(methylsulfinyl)propyl glucosinolate (13) (Dewick, 1984). [Pg.304]

Benzoyl l-[(Benzoyloxymethyl)propyl] glucosinolate. Glucobenzsisaustricin C18H25NO11S2 495.528... [Pg.633]

Benzoyloxy)propyl glucosinolate, H-196 l-[6-(Benzoyloxy)-A -(sulfooxy)hexanimidate], H-192... [Pg.1012]

L-Homo methionine a -Methylth io propyl-glucosinolate (Glucoi bervi ri n) a -Methylthiopropyl mustard oil CH -S-CH - CH - CH -... [Pg.290]

The components of cooked cauUflower Brassica oleracea var. botrytis) and broccoH B. 0 var. italica) aroma are similar to the aroma components of cabbage. Another important compound is the aldehyde nonanaL The typical odour of cauliflower comes from 3-(methylthio)propyl isothiocyanate (8-192), which is produced from glucosinolate glucoibervirin. The typical odour of broccoli is also due to the presence of 3-(methylsulfinyl)propyl isothiocyanate (8-193), which develops from glucosinolate glucoiberin. [Pg.616]

See other pages where 3- propyl glucosinolate is mentioned: [Pg.26]    [Pg.637]    [Pg.772]    [Pg.772]    [Pg.1061]    [Pg.1069]    [Pg.1092]    [Pg.1092]    [Pg.1092]    [Pg.1276]    [Pg.1276]    [Pg.1276]    [Pg.1276]    [Pg.1276]    [Pg.1276]    [Pg.1276]    [Pg.79]    [Pg.176]    [Pg.79]    [Pg.1075]    [Pg.25]    [Pg.26]    [Pg.26]    [Pg.27]    [Pg.31]    [Pg.720]   
See also in sourсe #XX -- [ Pg.304 ]



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Glucosinolates

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