Identification of Novel Aroma-Active Thiols in Pan-Roasted White Sesame Seeds

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• 作者：Hitoshi Tamura ; Akira Fujita ; Martin Steinhaus ; Eisuke Takahisa ; Hiroyuki Watanabe ; Peter Schieberle
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：June 23, 2010
• 年：2010
• 卷：58
• 期：12
• 页码：7368-7375
• 全文大小：829K
• 年卷期：v.58,no.12(June 23, 2010)
• ISSN：1520-5118

文摘

Screening for aroma-active compounds in an aroma distillate obtained from freshly pan-roasted sesame seeds by aroma extract dilution analysis revealed 32 odorants in the FD factor range of 2−2048, 29 of which could be identified. The highest FD factors were found for the coffee-like smelling 2-furfurylthiol, the caramel-like smelling 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the coffee-like smelling 2-thenylthiol (thiophen-2-yl-methylthiol), and the clove-like smelling 2-methoxy-4-vinylphenol. In addition, 9 odor-active thiols with sulfurous, meaty, and/or catty, black-currant-like odors were identified for the first time in roasted sesame seeds. Among them, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methyl-1-butene-1-thiol, and 4-mercapto-3-hexanone were previously unknown as food constituents. Their structures were confirmed by comparing their mass spectra and retention indices as well as their sensory properties with those of synthesized reference compounds. The relatively unstable 1-alkene-1-thiols represent a new class of food odorants and are suggested as the key contributors to the characteristic, but quickly vanishing, aroma of freshly ground roasted sesame seeds.