Stability of thiols in an aqueous process flavoring.
The flavor stability of an aqueous solution of a savory model process flavoring based on ribose and cysteine was investigated during accelerated storage at 50 degrees C. Of the three sulfur-containing flavor-impact components investigated, 2-methyl-3-furanthiol was found to be the least stable (59% decrease/24 h), and it was followed by 2-furfurylthiol (28% decrease/24 h), 2-mercapto-3-butanone (14% decrease/24 h), and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (max. 10% decrease/24 h). Both cysteine and ribose were found to affect the stability of various flavor compounds. A mechanism for the instability of 2-methyl-3-furanthiol is proposed, and was confirmed by H-D exchange experiments.
van Seeventer
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PB
Quest International, Huizerstraatweg 28, 1411 GP Naarden, The Netherlands.
Weenen
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Winkel
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Kerler
J
J
D003296:Cooking; D003545:Cysteine / Q000737:chemistry; D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature / Q000009:adverse effects; D008956:Models, Chemical; D012266:Ribose / Q000737:chemistry; D013438:Sulfhydryl Compounds / Q000737:chemistry*; D014867:Water / Q000009:adverse effects
D005421:Flavoring Agents; D013438:Sulfhydryl Compounds; D014867:Water; D012266:Ribose; D003545:Cysteine