Studies on the Photolysis of L-Cysteine and L-Cystine

In the presence and absende of riboflavin, the aqueous solutions of L-cysteine and L-cystine were exposed to sunlight. The solutions in the presence of riboflavin developed the typical flavor of cooked rice. Hydrogen sulfide, ammonia, carbon dioxide and acetaldeohyde were found from the solutions that formed the flavor. The component responsible for the flavor was not a single one but consisted of three compounds, such as hydrogen sulfide, ammonia and acetaldehyde. An aqueous solution of the mixture containing these three compounds developed organoleptically the typical flavor of cooked rice. These compounds were also present in the vapor of cooked rice.