Abstract
IN work on the precursors of the volatile sulphur components of vegetable flavours and odours, a non-enzymic oxidative decarboxylation of methionine in the presence of Fe2+ was observed. The final reaction mixture had a very pronounced odour. Unlike other well-known Fe2+ oxidations, there was no need for added hydrogen peroxide1,2 or ascorbic acid3,4. The addition of a metal chelating agent such as ethylenediamine tetraacetate (EDTA) or citrate was very stimulatory. Table 1 shows the absolute requirement for Fe2+. Only Fe2+ was able to carry out this decarboxylation. Mg2+, Mn2+, Ca2+, Co2+, Ni2+, Zn2+, Cu2+ and Al3+ were completely ineffective. Fe3+ was 1 per cent as effective as Fe2+.
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