220th ACS Syposium, Washington, August 20-24, 2000

NRC Nestlé Research Center

Imre Blank

220th ACS Syposium, Washington, August 20-24, 2000


Overview

Chemical classes

Occurrence

Analytical methods

Major topics of the presentation

Key odorants

Sensory relevance

Structure - activity

Flavor simulation

Food products

Natural

Fermented

Processed


Major classes of sulfur compounds

Thiols(60)

Sulfides(~ 440)

Thiazoles(100)

Thiophenes(100)

Mono (55)

Di (95)

Tri (25)

Others (265)

Total : ~ 700 sulfur compounds≅≅≅≅ 10 % of volatiles listed in TNO compilation

Thiane (50)

Thiocyanate (45)

Thiolane (25)

Dithiazine (20)

Others (125)

NR

C N

estlé Research C

enterNumber of products

0 20 40 60 80

100

120Thiols

Methyl

H2S

Ethyl

Dimethyl

Methyl propyl

Dipropyl

0 20 40 60 80

100

120Thiazoles

Benzo

Thiazole

2-Acetyl

Trithiolane

0 20 40 60 80

100

120Thiophenes

2-Methyl

2-Aldehyde

2-Acetyl

Dimethyl

Methional

Diethyl

Dimethyl

Diethyl

Methyl propyl

0 20 40 60 80

100

120Sulfides

DiMe-DS

DiMe-S

DiMe-TS

Methional

NR

C N

estlé Research C

enterNumber of products

0 20 40 60 80

100

120M

onosulfidesDimethyl

Methional

Diethyl

0 20 40 60 80

100

120O

thers

H2S

CS2

Dithiazine

Trithiolane

Tetrasulfide

COS

0 20 40 60 80

100

120D

isulfides

Dimethyl

Diethyl

Methyl propyl

0 20 40 60 80

100

120Trisulfides

Dimethyl

Methyl propyl

Dipropyl


Key odorants : Thiols in natural products

SH

GrapefruitSulfury, cattyOx= 0.00002 µg/L H2O

(Demole et al., 1982)

(R)-1-p-Menthene-8-thiol

OH

SH

OnionSulfury, onion, meaty Ox= 0.04 µg/L H2O

(Widder et al., 2000)

3-Mercapto-2-methylpentan-1-ol(2R,3S) / (2S,3R)

SH

O

Blackcurrant, olive oilSulfury, cattyOx= 0.001 µg/L H2O

(Rigaud et al., 1986Guth & Grosch, 1991)

4-Methoxy-2-methyl-2-butanethiol

Buchu leaf oilSulfury, catty

(Sundt et al., 1971)

8-Mercapto-p-mentane-3-onetrans-(1S,4S) / cis-(1S,4R)

SHO


Key odorants : Thiols by thermal processing

Coffee, meat, ...Sulfury, coffee-likeOx= 0.01 µg/L H2O

(Reichstein & Staudinger, 1926;Mottram, 1985)

2-Furfurylthiol

OSH

Meat, coffeeSulfury, meatyOx= 0.007 µg/L H2O

(Gasser & Grosch, 1988;Holscher et al., 1990)

2-Methyl-3-furanthiol

O

SH

Beer, coffeeSulfury, cattyOx= 0.0003 µg/L H2O

(Kuroiwa & Hashimoto, 1961;Holscher et al., 1990)

3-Mercapto-2-buten-1-thiol

SH

Coffee, beerSulfury, cattyOx= 0.003 µg/L H2O

(Holscher et al., 1990;Schieberle, 1991)

3-Mercapto-3-methylbutyl formate

SH

O H

O


Occurrence of key odorants : Sulfides

Shiitakemushroom

Shellfish (cooked)

Passion fruit

N

S

S

S O S S

Potato (boiled)

White truffle Onion (raw)

SO

SS

Onion (boiled)

SS

O

Garlic

SS

S

Vegetables

S S

SSS

S O

O

S S CH3

Meat flavors,chocolate


Odor quality and threshold value : Sulfides

Sulfury0.3 µg/L

(Sloot & Harkes, 1975)

Sulfury, meaty0.00002 µg/L

(Buttery et al., 1982)

Cooked potato-like0.2 µg/L


Sulfury, fruity7 µg/L

(Takeoka et al.,1989)

Sulfury, roasty0.04 µg/L

(Mulders, 1976)

Sulfury, onion2 µg/L

(Boelens & van Gemert, 1993)

O

S S

OO

SS

S O S S

Roasty1 x 10-11 µg/L

(Kubota et al., 1991)

N

S

S

S O

O

SS

S

Sulfury, cabbage-like0.006 µg/L(Milo,1995)

SS


Key odorants : Thiazoles, thiophenes, and others

S

N

O

N

S

O

N

S

O(1.3) (1.3)

(1.2)

(1.0)(10)

S

N

OS

N

O

NO

R

(0.1)

N

O

NO

(1.6)

N

S NCS

NCS

NCSS

S SS

SO O

NCS

(Tomato, 3.0)

(Leek, 7.0)

(Fried onion)

(Watercress)

(Chopped cabbage)

(Horseradish)

(Radish)


Sensory Directed Chemical AnalysisProcedure Method Result

Aroma extraction Various Authentic aroma note

GC-Olfactometry Sniffing, Charm, AEDA, … Screening of odorants

Identification GC-MS, AED, RI, Structure of odorantspecific detectors, ...

Quantification Internal standard, IDA Concentration in food

Sensory evaluation Triangle test, profiling, Odor threshold + qualityvarious matrices, … Masking, sens. impact

Validation Recombination Flavor simulation

(Acree, 1993; Grosch, 1994; Schieberle, 1995; Blank, 1996)


GC-Sniffing / GC-Olfactometry

Evers et al. (1976) Synthesis GC-MSWithcombe & Mussinan (1988) Tuna fish GC-O, GC-MSGasser & Grosch (1988) Beef GC-OGasser & Grosch (1990) Chicken GC-O, GC-MSHolscher et al. (1990) Coffee GC-OGasser & Grosch (1991) Pork GC-O...

O

SH

GC-O


Dilution techniques : CHARM and AEDA

1/1 1/3 1/9Serial Dilution

retention index

dilu

tion

valu

e

time

resp

onse

1/1

1/3

1/9

010101

(Acree et al., 1984;Ullrich & Grosch, 1987)


Sulfur compounds in grapefruit

SH

SH OS O

(Demole et al., 1982)

(Buettner & Schieberle, 1999)

Sulfury, catty (0.0001 µg/L H2O)

FD = 128

Sulfury, catty (0.00002 µg/L H2O)

Cooked potato-like(0.2 µg/L H2O)

FD = 32

SH

FD = 128


Isolation and selective enrichment of thiolswith p-hydroxymercuribenzoate

(Darriet et al., 1995)

Hg-OH

COONa

Hg-S-R

COONa

Hg-S-Cys

COONa

R-SH Cys-SH R-SHOH2


Isolation and selective enrichment of thiolsby covalent chromatography

(Full & Schreier, 1995)

ON

N NO

O

HgCl

ON

N NO

O

Hg-SR

ON

N NO

O

Hg-SR'

R-SH

R’-SH

HCl

R-SH

SHO


Sensory relevance : Odor Activity Value

CxOAV =

Tx

Cx : Concentration

Tx : Threshold value

Thresholds : Odor (orthonasal)Aroma (retronasal)

PerceptionRecognition

Solvent AirWaterOilFood

Rothe & Thomas (1963)Guadagni et al. (1966)Acree et al. (1984)

Buttery et al.Grosch et al.Schieberle et al.

� : Relative importance of individual odorants estimated

� : Interactions remain unknown

Flavor recombination studies


Threshold values : A very critical step

Odor orthonasal (through the nose)Aroma retronasal (in the mouth)

Perception different from solventRecognition characteristic note perceived

Solvents:Air (ng/L) 0.0002 n.d. 0.15Water (µg/L) 0.001 0.0001 0.2/1.8, 0.04/10Model (µg/L) n.d. 0.001 (10% EtOH) 0.27 (starch)Food (µg/L) 0.045 (oil) 0.003 (wine) 0.05/0.2 (oil)

SH OSH

OS O

CxOAV =

Tx


Effect of the threshold value : Roasted sesame

(Schieberle, 1996)

Flavor compound Concentration Odor thresholds OAV (µµµµg/kg) (µµµµg/kg oil ; water) Oil Water

2-Acetyl-1-pyrroline 30 0.1 0.1 300 3002-Furfurylthiol 54 0.4 0.01 135 54002-Phenylethylthiol 6 0.05 - 120 -Furaneol 2510 50 50 50 502-Ethyl-3,5-dimethylpyrazine 53 3 0.1 18 530Guaiacol 270 19 3 14 90(E,E)-2,4-Decadienal 89 180 0.2 <1 445...


Sulfur compounds in natural products

Tomato, olive oil, basil

Odorants : Chemical structure Sensory properties Flavor recombination Catty odorants


Odor characteristics of 2-isobutylthiazoleand its impact on the overall tomato flavor

Viani et al., 1969

• In pure form Green, similar to tomato leafsFirst identified in tomato fruit (500 kg)

Kazeniac & Hall, 1970

• In water Spoiled wine-like, horseradish-likeThreshold of 2-3 µg/kg water

• Added to canned tomato More intense fresh tomato note (juice / paste) Blended out harsh notes

Improved the mouth-feelEffective at 25-50 µg/kg level

N

S


Key odorants of fresh tomato


Flavor compound Concentration Odor threshold OAV (µµµµg/kg) (µµµµg/kg water)

(Z)-3-Hexenal 12000 0.25 50000Hexanal 3100 4.5 630β-Ionone 4 0.007 6301-Penten-3-one 520 1 500β-Damascenone 1 0.002 5003-Methylbutanal 27 0.2 130(E)-2-Hexenal 270 17 162-Isobutylthiazole 36 3.5 101-Nitro-2-phenylethane 17 2 8...


Key odorants of olive oil (Spain)

(Guth & Grosch, 1991; 1993)

Flavor compound Concentration Odor Threshold OAV (µµµµg/kg) (µµµµg/kg oil)

4-Methoxy-2-methyl-2-butanethiol 1.8 0.045 40(Z)-3-Hexenal 53 2.8 19Ethyl 2-methylbutyrate 14 0.75 19(Z)-2-Nonenal 10 0.6 17Ethyl 3-methylbutyrate 7.9 0.75 11Ethyl cyclohexanoate 4.3 0.38 11Acetic acid 6680 1050 6.4Hexanal 390 74 5.3(Z)-3-Hexenyl acetate 3380 750 4.53-Methylbutanol 900 225 4.0...


Recombination studies : Olive oil (Spain)

01

23

Pungent

Fruity

GreenFatty

CattyOil

Model

(Reiners & Grosch, 1998)

Similarity : 2.7 ± 0.3(21 odorants)


Effect of odorants on overall flavor- Olive oil (Spain) -

(Reiners & Grosch, 1998)

Similarity

0.9

2.3

2.3

2.4

2.7

2.7

0 0.5 1 1.5 2 2.5 3

S5

S4

S3

S2

S1

S0

Sam

ples

Model mixture (21 odorants)

No acetaldehyde / propanal

No acetic acid

No 3-/2-methylbutanal

No ethyl 2-/3-methylbutyrate

No 4-methoxy-2-methyl- 2-butanthiol

SH

O


01

23

Pepper-like

Flow ery

HerbaceousGreen

Clove-like

Key odorants and sensory profiling- Fresh basil -

(Guth & Murgoci, 1997)

Flavor compound OAV

(Z)-3-Hexenal 4130001,8-Cineol 2460004-Mercapto-4-methyl-2-pentanone 83000Linalol 400004-Allyl-1,2-dimethoxybenzene 9900Eugenol 8900α-Pinene 90


Recombination studies : Fresh basil aroma

(Guth & Murgoci, 1997)

Model mixture Similarity OAV

Complete mixture (11 odorants) 3.0

Compounds ommitted :Eugenol 0.7 8900(Z)-3-Hexenal 1.0 413000α-Pinene 1.3 904-Mercapto-4-methyl-2-pentanone 1.6 83000Linalol 1.8 400001,8-Cineol 1.9 246000

SH O


Structure - activity relationship : ‘Catty’

SH

SH

SH

O

SH

O H

O

SHO

SH O

O

SHSH

O

SH

O

(0.00002) (0.001)(0.0001) (0.003)

SH SH

SHSH

(0.00007) (0.2)

(0.08) (2.5)

(0.7) (0.0003)

O

SH

(3.0)

(Thresholds in µg/L water)

S O

(35)


Molecular features determining the ‘catty’ odor

SHO

SH O SH

O

SH

Results :

• Tertiary mercapto amyl substructure• Keto group is not essential, might be in α- or β-position to SH• SH to C=O distance is 2-4 Å

(Polak et al., 1988)

Sensory evaluation :

• Tested in a confusion matrix• Factor correspondence analysis• Sensory panel (n = 15)


Sulfur compounds in fermented products

Wines : White (Sauvignon, Scheurebe) Red (Bordeaux)

Odorants : Chemical structure Sensory properties (‘catty’) Stereochemistry Precursors Flavor recombination


Sulfur compounds in wine : Sauvignon blanc

SH O 4-Mercapto-4-methyl-2-pentanone (Darriet et al., 1993)

O = 0.1 ng/L water (Darriet et al., 1995)O = 1.1 ng/L 10% ethanolO = 1.4 ng/L 10% ethanol sucrose (100 g/L)O = 3.3 ng/L white / red wine

C = 12-34 ng/L white wine (Bouchilloux et al., 1996)

C = 0 ng/L white wine No typical aromaC = 9 ng/L white wine Weak typical noteC = 18 ng/L white wine Typical aromaC = 34 ng/L white wine Very typical note


Further sulfur compounds in Sauvignon blanc

O

SH O 3-Mercaptohexyl acetate Passion fruit-likeO = 2.3 ng/L water

(Tominaga et al., 1996) O = 4.3 ng/L 10% EtOH

3-Mercapto-1-hexanol Passion fruit, grapefruitO = 17 ng/L water

(Tominaga et al., 1998) O = 60 ng/L 10% EtOH

4-Mercapto-4-methyl- Citrus peel-like2-pentanol O = 20 ng/L water

O = 55 ng/L 10% EtOH

3-Mercapto-3-methyl- Cooked leek-like1-butanol O = 1300 ng/L water

O = 1500 ng/L 10% EtOH

SH OH

SH

OH

SH

OH


Sensory impact of sulfur compoundsin Sauvignon blanc

O

SH O SH OH SH

OH

SH

OH

0

200

400

600

800

1000

1 2 3 4 50

5

10

15

20

25

Con

cent

ratio

n ( µµ µµ

g/L)

Odo

r Act

ivity

Val

ue

SH O

(Tominaga et al., 1998)


S-Cysteine conjugates as precursorsof thiols in Sauvignon blanc

S

OH

NH2HOOC

S O

NH2HOOC

S OH

NH2HOOC

Alcoholic fermenation(ββββ-lyase of yeast)

Thiols released(enhanced Sauvignon blanc aroma)



Use of the ββββ-lyse activity of yeast- Application to flavour generation -

S O

NH2HOOCYeast


O

SH

NH2HOOC

(Bel Rhlid & Matthey-Doret., 1998)

SH O

SHCHO

COOH

SH

H2N

+

+S

N

COOH

Yeast


Use of the yeast ββββ-CS-lyse activityin flavour generation

Yeast

(Bel Rhlid & Matthey-Doret., 1998)

SHO

NH

SR

COOH

OSH

OO

SO

NO

H

O

SSH

NSH

H

SH


Sulfur compounds in white wine : ScheurebeSH O 4-Mercapto-4-methyl-2-pentanone

Sulfury, catty

Dimethyl sulfideSulfury, tomato-like

Dimethyl trisulfideSulfury, cabbage-like

3-(Methylthio)-1-propanolSulfury, cabbage-like

S

SS

S

S OH

(Guth, 1997)

O

O


Key odorants in Scheurebe wine

(Guth, 1997)

0

200

400

600

800

1 2 3 4 5 6 7 8 9 10

SH

OO

OO

OO

O

OO

OO

O

O

OH

O

O

Od o

r Ac t

ivit y

Va l

u e


Sensory impact of odorants in theScheurebe wine

(Guth, 1997)

Model mixture Similarity

Complete mixture (42 odorants) 3.0

Compound ommitted :

4-Mercapto-4-methyl-2-pentanone 0.5SH O


Sulfur compounds in Bordeaux red wines

3-Mercaptohexyl acetate Passion fruit-likeO = 2.3 ng/L water C = 1-200 ng/L wine

3-Mercapto-1-hexanol Grapefruit-likeO = 17 ng/L water

C = 0.01-5 µg/L wine

3-Mercapto-2-methyl- Broth-like, sweatypropanol O = 3000 ng/L water

C = 1-70 µg/L wine

(Bouchilloux et al., 1998)

OH SH*

SH

OH

O

SH O


Stereochemistry of 3-mercapto-2-methylpropanol

(Bouchilloux et al., 2000)

OH SHH

(R) (S)

Brothy, sweaty3-7 µg/L (water) 35-40 µg/L20-27 µg/L (model) 120-130 µg/L

OH SHH

• Young red wines: 25-70 µg/L• Aged red wines: 1-4 µg/L• White wines: 1-2 µg/L


Sulfur compounds in red wine (Vitis labrusca)

3-(Methylthio)-1-propanol Sulfury, cabbage-like

trans-2-Methylthiophan-3-ol Garlic-like

4-Mercapto-2,5-dimethyl Sulfury, sweet, fruity3(2H)-thiophenone

S

SHO

S OH

S

OH

(Guedes de Pinho et al., 1997)


Sulfur compounds in processed foods

Food : Meat (stewed beef) Coffee (brew)

Odorants : Chemical structure Sensory properties Flavor recombination


Key odorants found in stewed meat juice

(Guth & Grosch, 1994; 1995)

Flavor compound Concentr. (µµµµg/kg) Odor threshold OAV Beef Pork (µµµµg/kg water) Beef Pork

Methanethiol 300 500 0.2 1560 250012-Methyltridecanal 52 <0.5 0.1 520 <1Furaneol 8000 2700 25 320 108Acetaldehyde 6400 1500 25 256 60Methional 13 23 0.2 65 115(E,E)-2,4-Decadienal 12 10 0.2 60 503-Methylbutanal 10 21 0.4 25 53Sotolone 5 3 0.3 17 10Hexanal 72 15 10 7 2Acetic acid 2x105 3x105 3x104 6 82-Furfurylthiol 0.5 0.6 0.12 4 5…


Sensory profiling of stewed meat flavor

(Guth & Grosch, 1995)

0

1

2

3Sw eet, caramel

Sulfury, meaty

Tallow y, beefyFatty

Roasty

Meat Model

0

1

2

3Sw eet, caramel

Sulfury, meaty

Tallow y, beefyFatty

Roasty

Meat Model

Beef Pork

Similarity : 3.0 Similarity : 2.5


Effect of odorants on overall flavor : Stewed beef


0.51

1.5

222

2.5

3

0 0.5 1 1.5 2 2.5 3 3.5

S7

S5

S3

S1

Sam

ples

Similarity

Model mixture (n= 15)No 2-furfurylthiol

No acetaldehydeNo sotoloneNo acetic acidNo 12-methyltridecanalNo furaneolNo methanethiol


Interaction of odorants : Stewed beef


Flavor compound Model A B C D

Methanethiol x x x xFuraneol x x x x12-Methyltridecanal x x x xAcetic acid x x x xSotolone x x x xAcetaldehyde x x x x2-Furfurylthiol x x xMethional x x xButyric acid x(E,E)-2,4-Decadienal x x xDiacetyl x x3-Methylbutanal x x x

Similarity : 0 2 2.5 3


Some odorants detected in coffeeby GC-olfactometry

(Holscher et al., 1990-1992; Blank et al., 1991-1992)

OSH

SH

SH

O H

O

S O

O

SH

CH3SH

H2S SH

OH

S

N

N R

RR

OHO

R

R-CHO : Strecker aldehydes

OR

OHOO

OR

O


Key odorants found in Arabica coffee brew (1)Flavor compound Concentration Odor threshold OAV

(µµµµg/kg) (µµµµg/kg water) (x103)

2-Furfurylthiol 1680 0.01 1683-Methyl-2-buten-1-thiol 8.6 0.0003 28.7Methanethiol 4700 0.2 23.53-Mercapto-3-methylbutyl formate 77 0.0035 222-Methyl-3-furanthiol 68 0.007 9.7Dimethyltrisulfide 28 0.01 2.8Methional 228 0.2 1.1

(E)-β-Damascenone 222 0.00075 296Homofuraneol 16800 1.15 14.6Furaneol 112000 10 11.2Diacetyl 48400 15 3.22,3-Pentanedione 34000 30 1.1

(Grosch et al.)


Key odorants found in Arabica coffee brew (2)Flavor compound Concentration Odor threshold OAV

(µµµµg/kg) (µµµµg/kg water) (x103)

3-Isobutyl-2-methoxypyrazine 59 0.005 11.82-Ethyl-3,5-dimethylpyrazine 249 0.16 1.62,3-Diethyl-5-methylpyrazine 73 0.09 0.8…

4-Vinylguaiacol 55200 20 2.8Guaiacol 3050 2.5 1.2…

3-Methylbutanal 18600 0.4 46.5Methylpropanal 32300 0.7 46.1Acetaldehyde 139000 10 13.92-Methylbutanal 20700 1.9 10.9Propanal 17400 10 1.7

(Grosch et al.)


0123

Sw eet, caramel

Earthy

Roasty, sulfury

SmokeyCoffee

Model

Sensory profiling of Arabica brew aroma

(Czerny et al., 1999)

Similarity : 2.3


0

1

2

3Sw eet, caramel

Earthy

Roasty, sulfury

Smokey

Coffee Cellulose Oil Water

Effect of the base used for sensory profiling

(Czerny et al., 1999)

Similarity : (3.0) 1.8 1.6 1.0


0 2 4 6 8 10

S12

S10

S8

S6

S4

S2

Effect of odorants on Arabica coffee brew aroma

(Grosch et al., 1998)

Sam

ples

No phenols (4)No guaiacolNo 4-vinylguaiacolNo 2-furfurylthiolNo pyrazines (4)No 2-methyl-3-furanthiolNo methanethiolNo methionalNo aldehydes (3)No diones (2)No 3(2H)-furanones (2)No (E)-β-damascenone

Positive answers


Off-flavor in food products

Food : Contamination Prepared meat Food-born Meat, coffee, spinach

Odorants : Chemical structure Sensory properties Formation pathways Decomposition


Off-flavors caused by sulfur compoundsBeer

SH

O H

O

SH

(Kuroiwa & Hashimoto, 1961) (Schieberle, 1991)

Meat

SH O

(Patterson, 1969)

O H2S

Spinach

(Masanetz et al., 1998)

S OO

+

Milk

S OS COOH

NH2

∆T


Major reactions leading to off-flavor in food

SH O

S O

O

H2S

S COOH

NH2∆T

Addition of H2S

• To double bonds

• To αααα,ββββ-unsaturated aldehydes S RRO

Thermal degradation

• Methionine

• Cysteine SHCOOH

NH2

H2S


(Masanetz et al., 1998)

(Z)-1,5-Octadien-3-oneMetallic, geranium-likeOx = 0.001 µg/L water

O

Fish-like off-flavor in dried spinach

S O

MethionalCooked potato-likeOx = 0.2 µg/L water

O

(Z)-3-hexenalGreen leaf-like

Ox = 0.25 µg/L water

Compound Sample 1 Sample 2

Methional (10 µg/L) x xOctadienone ( 0.16 µg/L) x x(Z)-3-Hexenal ( 4.3 µg/L) - x

Fishy (2), green (0.5) Fishy (1.5), green (2) Potato (1), metallic (1.5) Potato (1), metallic (1.5)

Documents

220th ACS Syposium, Washington, August 20-24, 2000