title: Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying.
abstract: The most odor-active compounds previously identified by application of an aroma extract dilution analysis were quantitated in freshly picked curry leaves, either by stable isotope dilution assays in combination with GC-GC-MS or by GC-FID after simultaneous extraction/fractionation. Odor activity values (OAVs) were calculated as ratios of concentrations to odor threshold values. The topmost OAVs were obtained for (3Z)-hex-3-enal (grassy; OAV 180 000), (1S)-1-phenylethane-1-thiol (sulfury, burnt; OAV 150 000), (1R)-1-phenylethane-1-thiol (sulfury, burnt; OAV 120 000), (3R)-linalool (citrusy; OAV 58 000), and myrcene (geranium leaf-like; OAV 23 000). The high OAVs calculated for its enantiomers confirmed 1-phenylethane-1-thiol as character impact compound of the typical sulfury and burnt aroma of curry leaves. The 1-phenylethane-1-thiol concentration in curry leaves decreased upon tissue disruption and drying, as well as upon frying of fresh leaves. By contrast, frying of dried leaves led to an increase of 1-phenylethane-1-thiol, indicating a yet unknown thermolabile precursor.
authors.affiliation: Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Straße 34, 85354 Freising, Germany.
authors.forename: Martin
authors.identifier: http://orcid.org/0000-0002-9879-1474
authors.initials: M
authors.lastname: Steinhaus
mesh_terms: D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D032101:Murraya / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry*; D017365:Spices / Q000032:analysis*; D013438:Sulfhydryl Compounds / Q000737:chemistry*
chemical_list: D005421:Flavoring Agents; D013438:Sulfhydryl Compounds; C106744:1-phenylethanethiol
keywords: 1-phenylethane-1-thiol; Bergera koenigii; Murraya koenigii; curry leaf; curry tree; simultaneous extraction/fractionation