Chapter 14
Downloaded by UNIV OF CALIFORNIA SANTA BARBARA on October 11, 2015 | http://pubs.acs.org Publication Date: July 28, 2005 | doi: 10.1021/bk-2005-0905.ch014
Synthesis and Sensorial Description of New SulfurContaining Odorants 1
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F. Robert , H. Simian , J. Héritier , J. Quiquerez , and I. Blank 1
Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland Current address: Haute Ecole Valaisanne, 1950 Sion 2, Switzerland
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Various sulfur-containing odorants, such as 2-thioalcanes, 3acetylthio-2-alkyl alkanals, and trialklylated 1,3,5-dithiazines were prepared by conventional, parallel, and split-mix synthesis approaches. 2-Heptanethiol, newly identified in bell peppers, and 3-acetylthio-2-methylpentanal showed relatively low odor thresholds of 10 and 5 μg/kg water, respectively. Several odorants were found to develop interesting notes, which are compatible with both savory and sweet flavors.
Introduction Volatile organic sulfur compounds contribute to the aroma of many vegetables, fruits, and food products (7, 2). In general, thiols belong to the most intense and characteristic aroma substances with sulfiiry, vegetable-like, fruity notes perceived at low concentrations. In bell peppers, we have recently identified 2-heptanethiol as an odor-active compound (3). However, the identification of thiols is generally a challenging task due to their instability and the low concentration. The sensory relevance of such odorants can be explained by their low threshold values. For example, (2i?,3
