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Combinatorial synthesis and sensorial properties of 21 mercapto esters
Catherine Vermeulen1, Sonia Collin
1Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium.
Abstract:
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 alpha,beta-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.