Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles
Autor: | Russell L. Rouseff, Yujiao Cheng, Guijie Li, Houjiu Wu |
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Rok vydání: | 2020 |
Předmět: |
0106 biological sciences
Citrus Hot Temperature Hydrogen sulfide chemistry.chemical_element Methanethiol Sulfides 01 natural sciences chemistry.chemical_compound Dimethyl disulfide Cooking Carbonyl sulfide Chromatography Sulfur Compounds Methional 010401 analytical chemistry General Chemistry Ascorbic acid Sulfur 0104 chemical sciences Flavoring Agents Fruit and Vegetable Juices chemistry Odorants Dimethyl sulfide Volatilization General Agricultural and Biological Sciences 010606 plant biology & botany |
Zdroj: | Journal of agricultural and food chemistry. 68(4) |
ISSN: | 1520-5118 |
Popis: | The off-flavor produced after thermal stabilization of mandarin (Citrus reticulata, Blanco) juices has limited the production of commercial juices. Methanethiol, a putrid-smelling sulfur volatile, has been identified for the first time in heated mandarin juices. Identification was achieved using a combination of capillary gas chromatography with two dissimilar columns and a dual sulfur-specific pulsed flame photometric detector and selected ion mass spectrometry detection. Static headspace solid-phase microextraction quantitation found that average odor activity values (OAVs) in heated juices were 25.5 for methanethiol compared to 10.8 for dimethyl sulfide. OAVs for methanethiol and dimethyl sulfide in fresh juices were ND (not detected) and 5.5, respectively. Hydrogen sulfide, carbonyl sulfide, carbon disulfide, and dimethyl disulfide were also identified and quantitated. Thermal decomposition studies of nonvolatile sulfur-containing potential precursors indicated that methionine was the major source of methanethiol. Additional heating studies with model juices demonstrated that ascorbic acid greatly accelerated the formation of methanethiol and methional, as well as dimethyl di and tri sulfides. |
Databáze: | OpenAIRE |
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