TY - CHAP
T1 - An Overview of the Contribution of Sulfur-Containing Compounds to the Aroma in Heated Foods
AU - Mottram, HR
AU - Mottram, DS
PY - 2002/8/7
Y1 - 2002/8/7
N2 - 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.
AB - 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.
U2 - 10.1021/bk-2002-0826.ch004
DO - 10.1021/bk-2002-0826.ch004
M3 - Chapter in a book
SN - 9780841237773
T3 - ACS Symposium Series
SP - 81
EP - 100
BT - Heteroatomic Aroma Compounds
PB - American Chemical Society
ER -