Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate.
With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound ( p-hydroxymercuribenzoate) enabled the isolation of a new compound. The analysis of cheese extracts by gas chromatography coupled with pulse flame photometry, mass spectrometry, and olfactometry detections led to the identification of ethyl 3-mercaptopropionate in Munster and Camembert cheeses. This compound, described at low concentrations as having pleasant, fruity, grapy, rhubarb, and empyreumatic characters, has previously been reported in wine and Concord grape but was never mentioned before in cheese. A possible route for the formation of this compound in relation with the catabolism of sulfur amino acids is proposed.
SAF-ISIS, Zone Artisanale, 40140 Soustons, France.
Alain M
AM
Sourabié
Henry-Eric
HE
Spinnler
Pascal
P
Bonnarme
Anne
A
Saint-Eve
Sophie
S
Landaud
D015097:3-Mercaptopropionic Acid / Q000031:analogs & derivatives* / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D002849:Chromatography, Gas; D006801:Humans; D013058:Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D010783:Photometry; D012903:Smell; D014835:Volatilization
C531018:ethyl 3-mercaptopropionate; D015097:3-Mercaptopropionic Acid