Origin of Methanol and Dimethyl Sulphide from Cooked Foods

Abstract

A SURVEY of the volatiles produced from a range of cooked vegetables showed that both methanol and dimethyl sulphide were usually present as major components¹. When a commercial sample of instant coffee powder was examined, however, no methanol and only small amounts of dimethyl sulphide were detected, although other common volatiles of low boiling point which are engendered from amino-acids² were conspicuously present. It appeared likely, therefore, that both methanol and dimethyl sulphide were produced from vegetables on cooking by some system which was not present in the coffee powder.