Detail of "13679-85-1"

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Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques

Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques. Hofmann, Thomas; Schieberle, Peter (Deutsche Forschungsanstalt fuer Lebensmittelchemie, Garching D-85748, Germany). Journal of Agricultural and Food Chemistry, 45(3), 898-906 (English) 1997 American Chemical Society. CODEN: JAFCAU. ISSN: 0021-8561. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Application of an aroma ext. diln. anal. on exts. prepd. from either thermally treated solns. (20 min, 145°C) of glucose/cysteine (I) or rhamnose/cysteine (II) led to the identification of 2-furfurylthiol (roasty, coffee-like), 5-acetyl-2,3-dihydro-1,4-thiazine (roasty), 3-mercapto-2-butanone (sulfury, rotten), 3-mercapto-2-pentanone (catty), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like) with the highest odor activities among the 34 odor-active volatiles detected in I.Several substances like 24295-03-2 may be metioned in this study. In II, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-6-methyl-2(2H)-pyranone (seasoning-like), 5-methyl-2-furfurylthiol (roasty, coffee-like), 2-furfurylthiol, and 5-acetyl-2,3-dihydro-1,4-thiazine appeared with the highest flavor diln. (FD) factors among the 18 compds. detected by HRGC/O. Among the flavor compds. identified, 2-propionyl-2-thiazoline is reported for the first time among the flavors of Maillard model reactions or foods, resp. The odorant elicited an intense roasty, popcorn-like odor at the low odor threshold of 0.07 ng/L in air. .

Biosynthesis of aroma compounds by microorganisms

Biosynthesis of aroma compounds by microorganisms. II. Formation of sulfur compounds from methionine by Saccharomyces cerevisiae. Schreier, Peter; Drawert, Friedrich; Junker, Albrecht; Barton, Heinfried; Leupold, Guenther (Inst. Lebensmitteltechnol. Anal. Chem., Tech. Univ. Muenchen, Freising, Ger.). Z.Several reagents with their cas registry numbers 16630-55-0 and 13679-85-1 are used here. Lebensm.-Unters. Forsch., 162(3), 279-84 (German) 1976. CODEN: ZLUFAR. DOCUMENT TYPE: Journal CA Section: 10 (Microbial Biochemistry) Using methionine as the only N source, 3-(methylthio)-1-propanol, 3-(methylthio)-propanal, 3-(methylthio)-propyl acetate and 2-methylthiophan-3-one were formed in anaerobic model fermns. using S. cerevisiae. The S compds. were enriched by liq.-liq. extn. and detected by a selective flame photometric detector. Identities of the components were confirmed by mass spectrometry. Methionine was metabolized by 56-61% to 3-(methylthio)-1-propanol, when it was in the medium in concns. of 10-100 mg/l. 3-(Methylthio)-propyl acetate, 3-(methylthio)-propanal, and 2-methylthiophan-3-one could only be detected in traces. .