Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying

Abstract

The most odor-active compounds previously identified by application of an aroma extract dilution analysis were quantitated in freshly picked curry leaves, either by stable isotope dilution assays in combination with GC-GC-MS or by GC-FID after simultaneous extraction/fractionation. Odor activity values (OAVs) were calculated as ratios of concentrations to odor threshold values. The topmost OAVs were obtained for (3Z)-hex-3-enal (grassy; OAV 180 000), (1S)-1-phenylethane-1-thiol (sulfury, burnt; OAV 150 000), (1R)-1-phenylethane-1-thiol (sulfury, burnt; OAV 120 000), (3R)-linalool (citrusy; OAV 58 000), and myrcene (geranium leaf-like; OAV 23 000). The high OAVs calculated for its enantiomers confirmed 1-phenylethane-1-thiol as character impact compound of the typical sulfury and burnt aroma of curry leaves. The 1-phenylethane-1-thiol concentration in curry leaves decreased upon tissue disruption and drying, as well as upon frying of fresh leaves. By contrast, frying of dried leaves led to an increase of 1-phenylethane-1-thiol, indicating a yet unknown thermolabile precursor.

Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris

“…( 2 H 2 )-1,8-Cineole (1,3,3-trimethyl­(5,6- 2 H 2 )-2-oxabicyclo­[2.2.2]­octane (( 2 H 2 )- 10 ), 4-( 13 C)­methyl-4-sulfanyl­(1,3,5- 13 C 3 )­pentan-2-one (( 13 C 4 )- 17 ), (3 E ,5 Z )-(10,10,11,11- 2 H 4 )­undeca-1,3,5-triene (( 2 H 4 )- 18 ), ( 2 H 2 )­linalool (3,7-dimethyl­(1,2- 2 H 2 )­octa-1,6-dien-3-ol (( 2 H 2 )- 24 ), and ( 2 H 2 )­geraniol ((2 E )-3,7-dimethyl­(1,1- 2 H 2 )­octa-2,6-dien-1-ol (( 2 H 2 )- 37 ), were synthesized as detailed in the literature. ( 2 H 5 )­Ethyl 2-methylpropanoate (( 2 H 5 )- 1 ), ( 2 H 3 )­methyl 2-methylbutanoate (( 2 H 3 )- 3 ), (2,2,2- 2 H 3 )­ethyl 2-methylbutanoate (( 2 H 3 )- 4 ), and (3,3,3- 2 H 3 )­propyl 2-methylbutanoate (( 2 H 3 )- 7 ) were synthesized from the respective alcohols and carboxylic acids (all Sigma-Aldrich) using the approach detailed above for the synthesis of isotopically unmodified 7 .…”

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

“…α‐pinene, sabinene, ẞ‐pinene, 1‐phenylethanethiol, linalool‐like odorants with flavor dilution (FD) factors majorly contribute to the aroma of curry leaves (Verma et al., 2012 ). The unique sulfur and burnt odor is a result of 1‐phenylethanethiol in combination with its high FD factor (Steinhaus, 2017 ). Its ability to produce a strong aroma and flavor is beneficial in terms of using CLP as a condiment in many food applications and preparations.…”

“…T1, T2, T3, and T4 contain varying levels of dried CLP w/v = 0% (control), 0.15%, 0.2%, and 0.25%, respectively F I G U R E 3 Variation of sensory properties in cream cheese with varying levels of CLP incorporations. T1, T2, T3, and T4 contain varying levels of dried CLP w/v = 0% (control), 0.15%, 0.2%, and 0.25%, respectively result of 1-phenylethanethiol in combination with its high FD factor (Steinhaus, 2017). Its ability to produce a strong aroma and flavor is beneficial in terms of using CLP as a condiment in many food applications and preparations.…”

The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

“…Herbs and spices, edible oils and other cooking ingredients are a source of flavour for food preparation and/or consumption. GC×GC and MDGC were applied to the analysis of these products, including coriander [50,51,52], curry leaves [53], dried fennel seeds [54], ginger [55], virgin olive oil [56], rapeseed oil [57,58], vinegar [59], tomato-onion puree [60] and truffles [61,62].…”

“…Curry leaf aroma compounds and odour activity values were assessed by Steinhaus [53], using a MDGC system. The study confirmed that 1-phenylethane-1-thiol (sulfury/burnt notes) is the main impacting aroma compound present in the leaves and that the formation of other odorants, such as (3 Z )-hex-3-enal, (3 Z )-hex-3-en-1-ol (grassy notes) and (2 E ,6 Z )-nona-2,6-dienal (citric notes) can be increased by enzymatic processes unleashed after the leaf tissue was disrupted.…”