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

J Agric Food Chem. 2003 May 7;51(10):3097-102. doi: 10.1021/jf034023j.

Abstract

Model orange juice solutions containing 0.024 mM thiamin hydrochloride were stored for up to 8 weeks at 35 degrees 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).

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Adult
  • Beverages / analysis*
  • Chromatography, Gas*
  • Citrus / chemistry*
  • Dimerization
  • Female
  • Furans / analysis
  • Gas Chromatography-Mass Spectrometry
  • Hot Temperature*
  • Humans
  • Male
  • Odorants / analysis*
  • Smell
  • Sulfhydryl Compounds / analysis
  • Thiamine / chemistry*
  • Volatilization

Substances

  • Furans
  • Sulfhydryl Compounds
  • 2-methyl-3-furanthiol
  • Thiamine