Combinatorial Synthesis and Sensorial Properties of 21 Mercapto Esters
2003
Vermeulen, Catherine | Collin, Sonia
The aim of this work was to determine the chromatographic and sensorial properties of 21 synthetic mercapto acetates, among which two--3-mercaptohexyl-acetate and 3-methyl-3-mercaptobutyl-acetate--have been previously detected in foods, especially passion fruit and wine. Combinatorial chemistry was used to synthesize them from α,β-unsaturated ketones and aldehydes in a very short time. GC-SCD, GC-MS, and GC−olfactometry proved to be very helpful techniques for analyzing them individually in the reaction mixture obtained. Compared to other polyfunctional thiols, mercapto esters show relatively high BE-GC-LoADS values (best estimate−gas chromatography−lowest amount detected by sniffing), with very diverse descriptors.
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