Occurrence of elemental sulphur in capers (<i>Capparis spinosa</i> L.) and first investigation of the flavour profile
Hugues Brévard, Marillisa Brambilla, Alain Chaintreau, Jean‐Paul Marion, Henri Diserens
Flavour and Fragrance Journal
Abstract
Abstract As a result of a positive response to a dithiocarbamate test, the sulphur content of caper volatiles has been investigated by GC‐MS. In addition to sulphides, isothiocyanates and other flavour molecules, elemental sulphur (S 8 ) was identified for the first time in a non‐processed food. This paper presents the primary description of the aromatic bud which is widely consumed in Mediterranean countries. The organoleptic profiles of uncommon thiocyanates, nitriles and of the elemental sulphur are presented.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
caper volatiles contain sulphides, isothiocyanates, and other flavour molecules
“In addition to sulphides, isothiocyanates and other flavour molecules, elemental sulphur (S8) was identified for the first time in a non‐processed food.”
elemental sulphur (S8) identified caper volatiles
“elemental sulphur (S8) was identified for the first time in a non‐processed food.”