Characterization of novel, sulfur-containing Maillard flavor compounds

Peter Schieberle; Wolfgang Engel

doi:10.1016/S0531-5131(02)00926-3

Characterization of novel, sulfur-containing Maillard flavor compounds

Peter Schieberle^*, Wolfgang Engel

^*Corresponding author for this work

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

Key odorants formed from either cysteamine, 1,3-thiazolidine-4-carboxylic acid (thiaproline; T4CA) or 1,3-thiazolidine-2-carboxylic acid (isothiaproline; T2CA) when reacted in the presence of fructose were identified. The intensely roasty smelling odorants 4-acetyl-3-thiazoline formed in fructose/thiaproline mixtures and 2-(N-mercaptoethyl) 1,3-thiazolidine formed from fructose/cysteamine were characterized for the first time among the aroma constituents of foods or reaction flavors, respectively.

Original language	English
Pages (from-to)	229-233
Number of pages	5
Journal	International Congress Series
Volume	1245
Issue number	C
DOIs	https://doi.org/10.1016/S0531-5131(02)00926-3
State	Published - 1 Nov 2002

Keywords

4-Acetyl-3-thiazoline
Cysteamine
Isothiaproline
N-(2-mercaptoethyl) 1,3-thiazolidine
Thiaproline

Access to Document

10.1016/S0531-5131(02)00926-3

Cite this

@article{22afaf12c0c743f9bc5145f349e56df1,

title = "Characterization of novel, sulfur-containing Maillard flavor compounds",

abstract = "Key odorants formed from either cysteamine, 1,3-thiazolidine-4-carboxylic acid (thiaproline; T4CA) or 1,3-thiazolidine-2-carboxylic acid (isothiaproline; T2CA) when reacted in the presence of fructose were identified. The intensely roasty smelling odorants 4-acetyl-3-thiazoline formed in fructose/thiaproline mixtures and 2-(N-mercaptoethyl) 1,3-thiazolidine formed from fructose/cysteamine were characterized for the first time among the aroma constituents of foods or reaction flavors, respectively.",

keywords = "4-Acetyl-3-thiazoline, Cysteamine, Isothiaproline, N-(2-mercaptoethyl) 1,3-thiazolidine, Thiaproline",

author = "Peter Schieberle and Wolfgang Engel",

year = "2002",

month = nov,

day = "1",

doi = "10.1016/S0531-5131(02)00926-3",

language = "English",

volume = "1245",

pages = "229--233",

journal = "International Congress Series",

issn = "0531-5131",

number = "C",

}

TY - JOUR

T1 - Characterization of novel, sulfur-containing Maillard flavor compounds

AU - Schieberle, Peter

AU - Engel, Wolfgang

PY - 2002/11/1

Y1 - 2002/11/1

N2 - Key odorants formed from either cysteamine, 1,3-thiazolidine-4-carboxylic acid (thiaproline; T4CA) or 1,3-thiazolidine-2-carboxylic acid (isothiaproline; T2CA) when reacted in the presence of fructose were identified. The intensely roasty smelling odorants 4-acetyl-3-thiazoline formed in fructose/thiaproline mixtures and 2-(N-mercaptoethyl) 1,3-thiazolidine formed from fructose/cysteamine were characterized for the first time among the aroma constituents of foods or reaction flavors, respectively.

AB - Key odorants formed from either cysteamine, 1,3-thiazolidine-4-carboxylic acid (thiaproline; T4CA) or 1,3-thiazolidine-2-carboxylic acid (isothiaproline; T2CA) when reacted in the presence of fructose were identified. The intensely roasty smelling odorants 4-acetyl-3-thiazoline formed in fructose/thiaproline mixtures and 2-(N-mercaptoethyl) 1,3-thiazolidine formed from fructose/cysteamine were characterized for the first time among the aroma constituents of foods or reaction flavors, respectively.

KW - 4-Acetyl-3-thiazoline

KW - Cysteamine

KW - Isothiaproline

KW - N-(2-mercaptoethyl) 1,3-thiazolidine

KW - Thiaproline

UR - https://www.scopus.com/pages/publications/79959966589

U2 - 10.1016/S0531-5131(02)00926-3

DO - 10.1016/S0531-5131(02)00926-3

M3 - Article

AN - SCOPUS:79959966589

SN - 0531-5131

VL - 1245

SP - 229

EP - 233

JO - International Congress Series

JF - International Congress Series

IS - C

ER -

Characterization of novel, sulfur-containing Maillard flavor compounds

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this