Quantitative model studies on the effectiveness of different percursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol
1998
The yields of the two intense food odorants 2-furfurylthiol (FFT) and 2-methyl-3 -furanthiol (MFT) obtained by heating mixtures of possible precursors in model s ystems varying in temperature, pH value, or water content were determined by usi ng stable isotope dilution assays. Although pentoses generated much higher amoun ts of FFT and MFT than hexoses when heated in the presence of cysteine, glucose and rhamnose also gave significant yields. Studies on several intermediates indi cated the highest yields for MFT (1.4 mol %) when hydroxyacetaldehyde and mercap to-2-propanone were reacted for 6 min at 180 degrees C in the absence of water. Both intermediates also generated significant amounts of FFT (0.05 mol %). Howev er, the system furan-2-aldehyde/H2S showed a 10 times higher efficiency in gener ating FFT. Thiamin and norfuraneol/cysteine were less effective precursors of MF T. The results imply that different formation pathways may run in parallel durin g food processing and may account for the different amounts of the two odorants present in the respective food.
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