3-Mercapto-2-methylpentan-1-ol, a New Powerful Aroma Compound
Sabine Widder, Christopher Sabater Lüntzel, Thomas Dittner, Wilhelm Pickenhagen
Journal of Agricultural and Food Chemistry
Abstract
3-Mercapto-2-methylpentan-1-ol was first detected in a complex thermally processed flavor and finally isolated from raw onions. The chemical structure of this new compound was identified by MS and (1)H NMR measurement and synthesis of the proposed structure. Sensory evaluation at different concentrations indicated that the flavor quality is strongly dependent on concentration. At low concentration (0.5 ppb) a pleasant meat broth, sweaty, onion, and leek-like odor can be perceived. On the basis of some isolation experiments and volatiles occurring in raw onions, a formation pathway is proposed. As one intermediate 3-mercapto-2-methylpentanal, another new strong flavor compound, was suggested. The presence of this compound in raw onions was confirmed by synthesis and comparison of MS and chromatographic data.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
3-Mercapto-2-methylpentan-1-ol has a pleasant meat broth, sweaty, onion, and leek-like odor at low concentration (0.5 ppb)
“At low concentration (0.5 ppb) a pleasant meat broth, sweaty, onion, and leek-like odor can be perceived.”
3-Mercapto-2-methylpentan-1-ol is proposed to form via a pathway involving 3-mercapto-2-methylpentanal as an intermediate
“On the basis of some isolation experiments and volatiles occurring in raw onions, a formation pathway is proposed. As one intermediate 3-mercapto-2-methylpentanal, another new strong flavor compound, ...”
3-Mercapto-2-methylpentan-1-ol is a new powerful aroma compound detected in a complex thermally processed flavor and isolated from raw onions
“3-Mercapto-2-methylpentan-1-ol was first detected in a complex thermally processed flavor and finally isolated from raw onions.”