Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 52, Issue 10, Pages 2797-2802Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf049874l
Keywords
3-mercapto-2-methylpentan-1-ol; stable isotope dilution assay; onions; leek; chives; garlic
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A stable isotope dilution assay was developed for the quantitation of the potent onion odorant 3-mercapto-2-methylpentan-1 -ol (1) using mass chromatography and synthesized [H-2(2)]-3-mercapto-2-methylpentan-1-ol as the internal standard. Application of the newly developed method on onions from different origins revealed amounts between 8 and 32mug/kg in raw onions, whereas 34-246mug was found in sliced, stored (50 min), and then cooked onions. In extracts prepared by simultaneous steam distillation -extraction the highest concentrations of 1 were formed, amounting to > 1200mug/ kg. The much higher content of 3-mercapto-2-methylpentan-1-ol in cooked onions suggested its formation from specific, yet unkown, precursors enzymatically formed during cutting of raw onions. 1 was for the first time identified and also quantified in other Allium species such as chives, scallions, and leek, whereas surprisingly garlic and bear's garlic did not contain the aroma compound.
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