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GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.
J Agric Food Chem. 2003 May 07; 51(10):3097-102.JA

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).

Authors+Show Affiliations

Dreher JG
Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA.
Rouseff RL
No affiliation info available
Naim M
No affiliation info available

MeSH

AdultBeveragesChromatography, GasCitrusDimerizationFemaleFuransGas Chromatography-Mass SpectrometryHot TemperatureHumansMaleOdorantsSmellSulfhydryl CompoundsThiamineVolatilization

Pub Type(s)

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

Language

eng

PubMed ID

12720398

Citation

Dreher, J Glen, et al. "GC-olfactometric Characterization of Aroma Volatiles From the Thermal Degradation of Thiamin in Model Orange Juice." Journal of Agricultural and Food Chemistry, vol. 51, no. 10, 2003, pp. 3097-102.
Dreher JG, Rouseff RL, Naim M. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice. J Agric Food Chem. 2003;51(10):3097-102.
Dreher, J. G., Rouseff, R. L., & Naim, M. (2003). GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice. Journal of Agricultural and Food Chemistry, 51(10), 3097-102.
Dreher JG, Rouseff RL, Naim M. 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. PubMed PMID: 12720398.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice. AU - Dreher,J Glen, AU - Rouseff,Russell L, AU - Naim,Michael, PY - 2003/5/2/pubmed PY - 2003/6/17/medline PY - 2003/5/2/entrez SP - 3097 EP - 102 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 10 N2 - 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). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12720398/GC_olfactometric_characterization_of_aroma_volatiles_from_the_thermal_degradation_of_thiamin_in_model_orange_juice_ DB - PRIME DP - Unbound Medicine ER -