GC-Olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice

J. Glen Dreher, Russell L. Rouseff*, Michael Naim

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

47 Scopus citations

Abstract

Model orange juice solutions containing 0.024 mM thiamin hydrochloride were stored for up to 8 weeks at 35 °C in amber glass containers. Volatiles were evaluated, primarily, using gas chromatography (GC) with olfactometry but also with flame ionization detector, pulsed-flame photometer detector (PFPD) (sulfur specific), and MS detection. Both 2-methyl-3-furanthiol (MFT) and its dimer, bis(2-methyl-3-furyl) disulfide (MFT-MFT) were identified thus confirming that thiamin could serve as the precursor to these potent off-flavors in thermally degraded citrus juices. Thirteen aroma active components were observed. MFT and MFT-MFT were observed after only a few days storage, and produced 33% of the total aroma activity after 7 d storage. Both compounds were observed olfactometrically earlier than they could be detected using PFPD. Other aroma-active compounds included 4,5-dimethylthiazole (skunky, earthy), 3-thiophenethiol (meaty, cooked), 2-methyl-4,5-dihydro-3(2H)-thiophenone (sour-fruity, musty, green), 2-acethylthiophene (burnt), 2-formyl-5-methylthiophene (meaty), and 2-methyl-3-(methyldithio) furan (meaty).

Original languageEnglish
Pages (from-to)3097-3102
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number10
DOIs
StatePublished - 7 May 2003

Keywords

  • 2-methyl-3-furanthiol
  • Aroma
  • Bis(2-methyl-3-furyl) disulfide
  • Gas chromatography-olfactometry
  • GC-O
  • PFPD
  • Pulsed Flame Photometric Detection
  • Thiamin

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