An Overview of the Contribution of Sulfur-Containing Compounds to the Aroma in Heated Foods

HR Mottram, DS Mottram

Research output: Chapter in Book/Report/Conference proceedingChapter in a book

25 Citations (Scopus)

Abstract

Many of the most potent odorants found in foods contain sulfur. The exceptionally low odor threshold values of many of these compounds mean that only trace quantities are necessary to make a significant contribution to flavor. Heterocyclic sulfur compounds, including thiophenes, thiophenones, dithiolanes, trithiolanes, trithianes, thiazoles, and thienothiophenes, are typical products of thermal reactions in food. Non-heterocyclic sulfur compounds, such as thiols, sulfides and disulfides are also important to the aroma of heated foods. The main source of sulfur in the reactions that lead to these compounds is the amino acid, cysteine. Cysteine degradation, in the Maillard reaction or through hydrolysis, produces hydrogen sulfide, which is a vital reactant for the production of sulfur-containing aroma compounds. Other important sulfur-containing precursors are methionine and thiamin.
Translated title of the contributionAn overview of the contribution of sulfur-containing compounds to aroma in heated foods
Original languageEnglish
Title of host publicationHeteroatomic Aroma Compounds
PublisherAmerican Chemical Society
Pages81-100
Number of pages20
ISBN (Electronic)9780841219274
ISBN (Print)9780841237773
DOIs
Publication statusPublished - 7 Aug 2002

Publication series

NameACS Symposium Series
PublisherAmerican Chemical Society
Volume826
ISSN (Print)0097-6156

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