期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 52, 期 2, 页码 306-310出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf035008h
关键词
bell peppers; 2-heptanethiol; identification; GC-MS; NMR; synthesis; odor thresholds
2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts. The chemical structure of this new aroma compound was proposed on the basis of mass spectra and retention indices and confirmed by chemical synthesis and nuclear magnetic resonance spectroscopy measurements. Its aroma properties were described as sulfury, onion-like, and vegetable-like, reminiscent-of bell pepper at lower concentrations, with an orthonasal detection threshold of 10 mug/L of water. No differences in odor note and threshold value were observed for the enantiomeric forms, which were prepared from enantiopure 2-heptanol by tosylation, followed by thioacetylation and reduction, giving the target thiol enantiomers.
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