Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate
Alain M. Sourabié, Henry-Éric Spinnler, Pascal Bonnarme, Anne Saint‐Eve, Sophie Landaud
Journal of Agricultural and Food Chemistry
Abstract
With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound ( p-hydroxymercuribenzoate) enabled the isolation of a new compound. The analysis of cheese extracts by gas chromatography coupled with pulse flame photometry, mass spectrometry, and olfactometry detections led to the identification of ethyl 3-mercaptopropionate in Munster and Camembert cheeses. This compound, described at low concentrations as having pleasant, fruity, grapy, rhubarb, and empyreumatic characters, has previously been reported in wine and Concord grape but was never mentioned before in cheese. A possible route for the formation of this compound in relation with the catabolism of sulfur amino acids is proposed.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
ethyl 3-mercaptopropionate is identified in Munster and Camembert cheeses
“The analysis of cheese extracts by gas chromatography coupled with pulse flame photometry, mass spectrometry, and olfactometry detections led to the identification of ethyl 3-mercaptopropionate in Mun...”
ethyl 3-mercaptopropionate is formed from catabolism of sulfur amino acids
“A possible route for the formation of this compound in relation with the catabolism of sulfur amino acids is proposed.”
ethyl 3-mercaptopropionate has characters pleasant, fruity, grapy, rhubarb, and empyreumatic
“This compound, described at low concentrations as having pleasant, fruity, grapy, rhubarb, and empyreumatic characters”