TY - JOUR
T1 - GC-Olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice
AU - Dreher, J. Glen
AU - Rouseff, Russell L.
AU - Naim, Michael
PY - 2003/5/7
Y1 - 2003/5/7
N2 - 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).
AB - 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).
KW - 2-methyl-3-furanthiol
KW - Aroma
KW - Bis(2-methyl-3-furyl) disulfide
KW - Gas chromatography-olfactometry
KW - GC-O
KW - PFPD
KW - Pulsed Flame Photometric Detection
KW - Thiamin
UR - http://www.scopus.com/inward/record.url?scp=0038300389&partnerID=8YFLogxK
U2 - 10.1021/jf034023j
DO - 10.1021/jf034023j
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C2 - 12720398
AN - SCOPUS:0038300389
SN - 0021-8561
VL - 51
SP - 3097
EP - 3102
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 10
ER -