Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant

Wolfgang Engel; Peter Schieberle

doi:10.1021/jf020317d

Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant

Wolfgang Engel, Peter Schieberle

Deutsche Forsch. Anst. L.

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

The chemical structure of a novel, roasty, popcorn-like-smelling aroma compound formed from the reaction of fructose with cysteamine was studied by high-resolution mass spectrometry and nuclear magnetic resonance experiments. The structure of N-(2-mercaptoethyl)-1,3-thiazolidine exhibiting the extremely low odor threshold of 0.005 ng/L in air was finally confirmed by synthesis.

Original language	English
Pages (from-to)	5391-5393
Number of pages	3
Journal	Journal of agricultural and food chemistry
Volume	50
Issue number	19
DOIs	https://doi.org/10.1021/jf020317d
State	Published - 11 Sep 2002
Externally published	Yes

Keywords

Cysteamine
Fructose
Maillard reaction
N-(2-mercaptoethyl)-1,3-thiazolidine
Odor threshold

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10.1021/jf020317d

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abstract = "The chemical structure of a novel, roasty, popcorn-like-smelling aroma compound formed from the reaction of fructose with cysteamine was studied by high-resolution mass spectrometry and nuclear magnetic resonance experiments. The structure of N-(2-mercaptoethyl)-1,3-thiazolidine exhibiting the extremely low odor threshold of 0.005 ng/L in air was finally confirmed by synthesis.",

keywords = "Cysteamine, Fructose, Maillard reaction, N-(2-mercaptoethyl)-1,3-thiazolidine, Odor threshold",

author = "Wolfgang Engel and Peter Schieberle",

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AU - Schieberle, Peter

PY - 2002/9/11

Y1 - 2002/9/11

N2 - The chemical structure of a novel, roasty, popcorn-like-smelling aroma compound formed from the reaction of fructose with cysteamine was studied by high-resolution mass spectrometry and nuclear magnetic resonance experiments. The structure of N-(2-mercaptoethyl)-1,3-thiazolidine exhibiting the extremely low odor threshold of 0.005 ng/L in air was finally confirmed by synthesis.

AB - The chemical structure of a novel, roasty, popcorn-like-smelling aroma compound formed from the reaction of fructose with cysteamine was studied by high-resolution mass spectrometry and nuclear magnetic resonance experiments. The structure of N-(2-mercaptoethyl)-1,3-thiazolidine exhibiting the extremely low odor threshold of 0.005 ng/L in air was finally confirmed by synthesis.

KW - Cysteamine

KW - Fructose

KW - Maillard reaction

KW - N-(2-mercaptoethyl)-1,3-thiazolidine

KW - Odor threshold

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U2 - 10.1021/jf020317d

DO - 10.1021/jf020317d

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SP - 5391

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JO - Journal of agricultural and food chemistry

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IS - 19

ER -

Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant

Abstract

Keywords

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