Enzymatic Deodorization with Raw Fruits, Vegetables and Mushrooms

Abstract

Abilities of 31 kinds of raw fruits, 33 kinds of raw vegetables, and 2 kinds of raw mushrooms to remove the odor of methylmercaptan were examined. Apple, pear, loquat, peach, plum, prune, apricot, cherry, grape, lettuce, chicory, udo, perilla, peppermint, basil, burdock, potato, eggplant, and mushroom (Agaricus bisporus) showed high deodorizing activity. Highest activities were obtained with burdock and unripe fruits (apple and pear). These green foods are believed to contain large amounts of both polyphenolic compounds and their specific polyphenol oxidases, by which oxidation reaction causes addition reaction of the resulting quinone radicals with SH-compounds such as methylmercaptan. The sequential reactions can be called enzymatic deodorization. Sensory examination or measurement with an odor sensor indicated that eating apple, unripe pear and prune significantly removed bad breath caused by eating garlic. The enzymatic deodorization method has great potential for eliminating bad odors from the environment including bad breath.