Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques

Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp

“…This reaction explains the unique time course of the methional formation observed in Strecker reaction model systems, characterised by an initial increase, a maximum, and then a clear decline with increasing reaction time [25]. Under Maillard reaction conditions, methanethiol may also be formed from cysteine [15,16]. Methanethiol was suggested to contribute to the aroma of, e.g.…”

“…Its biochemical formation may involve animal [9] or plant [10] enzymes, or may be associated with microbial metabolism during spoilage [11][12][13]. The thermal formation of hydrogen sulphide from cysteine follows the Strecker degradation path [14][15][16][17]. Yeast metabolism is another source of hydrogen sulphide in fermented foods such as beer [18] or wine [4,5], where it is held responsible for specific offflavours.…”

The role of sulfur chemistry in thermal generation of aroma

“…The aqueous reaction of just these two precursors creates a complex mixture of a large number of volatiles. By narrowing down the analytical identification to odouractive compounds by techniques like gas chromatography/olfactometry and aroma extract dilution analysis (AEDA), Hofmann and Schieberle (1995) identified the following aroma-relevant sulfur molecules in the volatile fraction of a heated L-cysteine/ ribose solution: 2-furanmethanethiol, 3-mercapto-2-pentanone, 2-methyl-3-furanthiol, 5-acetyl-3,4-dihydro-2H-1,4-thiazine, 3-mercapto-2-butanone, bis(2-methyl-3-furyl) disulfide, 2-formylthiophene, 2-acetyl-2-thiazoline, 1-mercapto-2-propanone, 2-methyltetrahydrothiophen-3-one and 3-methyl-3-thiophenethiol.…”

Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard‐Type Reactions

“…In contrast to the other compounds mentioned above, the formation of sotolon is less influenced by the type of sugar. Hofmann (1995); 2, Hofmann and Schieberle (1995); 3, Gasser (1990); 4, Hofmann and Schieberle (1997); 5, Güntert et al (1996); 6, Mottram and Nobrega (1998); 7, Zhang and Ho (1991); 8, Guadagni et al (1972); 9, Meynier and Mottram (1995); 10, Buttery et al (1984); 11, Pippen and Mecchi (1969); 12, Guth and Grosch (1994); 13, Cerny and Grosch (1993); 14, Semmelroch et al (1995); 15, Roberts and Acree (1994); 16, Decnop et al (1990); 17, Pittet et al (1970); 18, Fickert (1999); 19, Kerler and Grosch (1997); 20, Grosch (2001); 21, Buttery et al (1983); 22, Buttery and Ling (1995); 23, …”