Sourabie, Alain M. published the artcileIdentification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate, Synthetic Route of 19788-49-9, the publication is Journal of Agricultural and Food Chemistry (2008), 56(12), 4674-4680, database is CAplus and MEDLINE.
With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound (p-hydroxymercuribenzoate) enabled the isolation of a new compound The anal. of cheese extracts by gas chromatog. coupled with pulse flame photometry, mass spectrometry, and olfactometry detections led to the identification of Et 3-mercaptopropionate in Munster and Camembert cheeses. This compound, described at low concentrations as having pleasant, fruity, grapy, rhubarb, and empyreumatic characters, has previously been reported in wine and Concord grape but was never mentioned before in cheese. A possible route for the formation of this compound in relation with the catabolism of sulfur amino acids is proposed.
Journal of Agricultural and Food Chemistry published new progress about 19788-49-9. 19788-49-9 belongs to esters-buliding-blocks, auxiliary class Thiol,Aliphatic hydrocarbon chain,Ester, name is Ethyl 2-mercaptopropanoate, and the molecular formula is C10H12O4S, Synthetic Route of 19788-49-9.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics