Some Novel Meatlike Aroma Compounds from the Reactions of Alkanediones with Hydrogen Sulfide and Furanthiols

Article abstract of DOI:10.1021/jf00049a035

The products of reactions of hydrogen sulfide with 2,3-butanedione and with 2,3-pentanedione in dilute ethanolic solution were analyzed by GC-MS and GC-odor port analysis.Components were also collected from the GC column and analyzed by 1H NMR.Mercaptoketones were formed which readily oxidized to the corresponding disulfides with traces of mono- and trisulfides.When 2-methyl-3-furanthiol or 2-furylmethanethiol was added to the reaction mixtures, a series of disulfides containing alkanone, 2-methyl-3-furyl and 2-furanmethyl moieties were formed.Some of these compounds have been found recently in the volatiles of cooked meat and in meatlike model systems.GC-odor port evaluation of the components of the reaction systems showed that disulfides containing the 2-methyl-3-furyl group had meaty aromas, whereas those without this group were sulfurous or onion-like in character.Keywords: Aroma; meat; mercaptoketones; disulfides