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Related Experiment Videos

Development of a new methanethiol quantification method using ethanethiol as an internal standard.

Q Lei1, W L Boatright

  • 1Animal Science Department, University of Kentucky, Lexington, Kentucky 40546-0215, USA.

Journal of Agricultural and Food Chemistry
|August 22, 2001
PubMed
Summary

A new method accurately quantifies methanethiol in soy products using ethanethiol as an internal standard. This reliable technique reveals significant methanethiol levels, far exceeding odor thresholds in soy protein concentrate and isolate.

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Biochemistry

Background:

  • Methanethiol is a volatile sulfur compound contributing to off-flavors in food products.
  • Accurate quantification of methanethiol is crucial for quality control in soy-derived ingredients.
  • Existing methods may lack sensitivity or reproducibility for complex matrices like soy protein.

Purpose of the Study:

  • To develop and validate a novel method for quantifying methanethiol in soy protein products.
  • To assess the methanethiol content in commercial soy protein concentrate (SPC) and soy protein isolate (SPI).
  • To evaluate the suitability of Ellman's reagent for methanethiol standard curve preparation.

Main Methods:

  • Development of a quantification method utilizing ethanethiol as an internal standard.

Related Experiment Videos

  • Application of the method to aqueous model systems and soy protein slurries.
  • Analysis of commercial SPC and SPI samples.
  • Comparison of Ellman's reagent (DTNB) with weighing and theoretical calculations for standard curve generation.

    • Main Results:

    • High recovery yields (97-121%) for methanethiol were achieved using the new method.
    • Methanethiol levels in SPC and SPI were significantly higher than their respective odor thresholds (835-1190 times).
    • The method demonstrated excellent reproducibility with relative standard deviations <5% for soy protein products.
    • Ellman's reagent provided comparable methanethiol concentrations to weighing and theoretical methods.

    Conclusions:

    • The developed method provides a reliable and reproducible means for quantifying methanethiol in soy protein products.
    • Soy protein ingredients contain substantial amounts of methanethiol, impacting flavor profiles.
    • Ellman's reagent is a viable option for preparing methanethiol standard curves in this analytical context.