Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 18, Pages 10211-10218Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf202183y
Keywords
Roasted white sesame seeds; stable isotope dilution assay; odor activity value; 2-methyl-1-propene-1-thiol; 2-methyl-1-butene-1-thiol; 3-methyl-1-butene-1-thiol
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Eleven odor-active thiols, namely, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methy1-1-butene-1-thiol, 2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-mercapto-3-pentanone, 4-mercapto-3-hexanone, 3-mercapto-3-methylbutyl formate, and 2-methyl-3-thiophenethiol, recently identified in an extract prepared from white sesame seeds, were quantitated in sesame using stable isotope dilution analyses. For that purpose, the following deuterium-labeled compounds were synthesized and used as internal standards in the quantitation assays: [(2)H(6)]-2-methyl-1-propene-1-thiol, [(2)H(3)]-(E)- and [(2)H(3)]-(Z)-2-methy1-1-butene-1-thiol, [(2)H(3)]-2-methyl-3-furanthiol, [(2)H(2)]-3-mercapto-2-pentanone, [(2)H(3)]-4-mercapto-3-hexanone, [(2)H(6)]-3-mercapto-3-methylbutyl formate, and [(2)H(3)]-2-methy1-3-thiophenethiol. On the basis of the results obtained, odor activity values (OAVs) were calculated as ratio of the concentration and odor threshold of the individual compounds in cooking oil. According to their high OAVs, particularly the 3-methyl-1-butene-1-thiols (OAV: 2400) and the 2-methyl-1-butene-1-thiols (OAV: 960) were identified as the most odor-active compounds in pan-roasted white sesame seeds. These compounds were therefore suggested to be mainly responsible for the characteristic but rather unstable sulfury aroma of freshly pan-roasted white sesame seeds.
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