Combinatorial synthesis and sensorial properties of 21 mercapto esters.
The aim of this work was to determine the chromatographic and sensorial properties of 21 synthetic mercapto acetates, among which two-3-mercaptohexyl-acetate and 3-methyl-3-mercaptobutyl-acetate-have been previously detected in foods, especially passion fruit and wine. Combinatorial chemistry was used to synthesize them from alpha,beta-unsaturated ketones and aldehydes in a very short time. GC-SCD, GC-MS, and GC-olfactometry proved to be very helpful techniques for analyzing them individually in the reaction mixture obtained. Compared to other polyfunctional thiols, mercapto esters show relatively high BE-GC-LoADS values (best estimate-gas chromatography-lowest amount detected by sniffing), with very diverse descriptors.
Vermeulen
Catherine
C
Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium.
Collin
Sonia
S
D002849:Chromatography, Gas; D020650:Combinatorial Chemistry Techniques; D004952:Esters; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis; D013438:Sulfhydryl Compounds / Q000138:chemical synthesis* / Q000737:chemistry*; D014835:Volatilization
D004952:Esters; D013438:Sulfhydryl Compounds