Identification and synthesis of 2-heptanethiol, a new flavor compound found in bell peppers

被引:28
作者
Simian, H [1 ]
Robert, F [1 ]
Blank, I [1 ]
机构
[1] Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland
关键词
bell peppers; 2-heptanethiol; identification; GC-MS; NMR; synthesis; odor thresholds;
D O I
10.1021/jf035008h
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts. The chemical structure of this new aroma compound was proposed on the basis of mass spectra and retention indices and confirmed by chemical synthesis and nuclear magnetic resonance spectroscopy measurements. Its aroma properties were described as sulfury, onion-like, and vegetable-like, reminiscent-of bell pepper at lower concentrations, with an orthonasal detection threshold of 10 mug/L of water. No differences in odor note and threshold value were observed for the enantiomeric forms, which were prepared from enantiopure 2-heptanol by tosylation, followed by thioacetylation and reduction, giving the target thiol enantiomers.
引用
收藏
页码:306 / 310
页数:5
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