Characterization of novel, sulfur-containing Maillard flavor compounds

Peter Schieberle, Wolfgang Engel

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


Key odorants formed from either cysteamine, 1,3-thiazolidine-4-carboxylic acid (thiaproline; T4CA) or 1,3-thiazolidine-2-carboxylic acid (isothiaproline; T2CA) when reacted in the presence of fructose were identified. The intensely roasty smelling odorants 4-acetyl-3-thiazoline formed in fructose/thiaproline mixtures and 2-(N-mercaptoethyl) 1,3-thiazolidine formed from fructose/cysteamine were characterized for the first time among the aroma constituents of foods or reaction flavors, respectively.

Original languageEnglish
Pages (from-to)229-233
Number of pages5
JournalInternational Congress Series
Issue numberC
StatePublished - 1 Nov 2002
Externally publishedYes


  • 4-Acetyl-3-thiazoline
  • Cysteamine
  • Isothiaproline
  • N-(2-mercaptoethyl) 1,3-thiazolidine
  • Thiaproline


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