Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour

P. Schieberle; M. Güntert; H. Sommer; P. Werkhoff

doi:10.1016/0308-8146(95)00175-1

Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour

P. Schieberle^*
, M. Güntert
, H. Sommer
, P. Werkhoff

^*Corresponding author for this work

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

9 Scopus citations

Abstract

An aroma extract dilution analysis has recently revealed a garlic, carbide-like smelling compound with a comparatively high flavour dilution factor among the 41 odorants detected in the roasted sesame sample. By application of high-resolution mass spectrometry and NMR measurements followed by synthesis, this flavour compound has been identified as 4-methyl-3-thiazoline (1). The analytical data and details on the enrichment of 1 from roasted sesame are reported. The odorant exhibiting the very low odour threshold of 1 μg/L in water has been identified for the first time in a food flavour.

Original language	English
Pages (from-to)	369-372
Number of pages	4
Journal	Food Chemistry
Volume	56
Issue number	4
DOIs	https://doi.org/10.1016/0308-8146(95)00175-1
State	Published - Aug 1996
Externally published	Yes

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title = "Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour",

abstract = "An aroma extract dilution analysis has recently revealed a garlic, carbide-like smelling compound with a comparatively high flavour dilution factor among the 41 odorants detected in the roasted sesame sample. By application of high-resolution mass spectrometry and NMR measurements followed by synthesis, this flavour compound has been identified as 4-methyl-3-thiazoline (1). The analytical data and details on the enrichment of 1 from roasted sesame are reported. The odorant exhibiting the very low odour threshold of 1 μg/L in water has been identified for the first time in a food flavour.",

author = "P. Schieberle and M. G{\"u}ntert and H. Sommer and P. Werkhoff",

year = "1996",

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pages = "369--372",

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AU - Schieberle, P.

AU - Güntert, M.

AU - Sommer, H.

AU - Werkhoff, P.

PY - 1996/8

Y1 - 1996/8

N2 - An aroma extract dilution analysis has recently revealed a garlic, carbide-like smelling compound with a comparatively high flavour dilution factor among the 41 odorants detected in the roasted sesame sample. By application of high-resolution mass spectrometry and NMR measurements followed by synthesis, this flavour compound has been identified as 4-methyl-3-thiazoline (1). The analytical data and details on the enrichment of 1 from roasted sesame are reported. The odorant exhibiting the very low odour threshold of 1 μg/L in water has been identified for the first time in a food flavour.

AB - An aroma extract dilution analysis has recently revealed a garlic, carbide-like smelling compound with a comparatively high flavour dilution factor among the 41 odorants detected in the roasted sesame sample. By application of high-resolution mass spectrometry and NMR measurements followed by synthesis, this flavour compound has been identified as 4-methyl-3-thiazoline (1). The analytical data and details on the enrichment of 1 from roasted sesame are reported. The odorant exhibiting the very low odour threshold of 1 μg/L in water has been identified for the first time in a food flavour.

UR - https://www.scopus.com/pages/publications/0030220749

U2 - 10.1016/0308-8146(95)00175-1

DO - 10.1016/0308-8146(95)00175-1

M3 - Article

AN - SCOPUS:0030220749

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VL - 56

SP - 369

EP - 372

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour

Abstract

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