Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour

P. Schieberle, M. Güntert, H. Sommer, P. Werkhoff

Research output: Contribution to journalArticlepeer-review

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An aroma extract dilution analysis has recently revealed a garlic, carbide-like smelling compound with a comparatively high flavour dilution factor among the 41 odorants detected in the roasted sesame sample. By application of high-resolution mass spectrometry and NMR measurements followed by synthesis, this flavour compound has been identified as 4-methyl-3-thiazoline (1). The analytical data and details on the enrichment of 1 from roasted sesame are reported. The odorant exhibiting the very low odour threshold of 1 μg/L in water has been identified for the first time in a food flavour.

Original languageEnglish
Pages (from-to)369-372
Number of pages4
JournalFood Chemistry
Issue number4
StatePublished - Aug 1996
Externally publishedYes


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