Sourabie, A. M. published the artcileRecent advances in volatile sulfur compounds in cheese: thiols and thioesters, Recommanded Product: Ethyl 2-mercaptopropanoate, the publication is ACS Symposium Series (2011), 119-135, database is CAplus.
A review. Among the numerous compounds involved in cheese aroma, sulfur compounds are of particular interest because of their very powerful odors and low perception thresholds. Nevertheless, little attention has been focused until now on the possible presence of polyfunctional thiols in cheese, even if these compounds have been found to be associated with the flavor of different foods, including fermented ones. The difficulty in isolating volatile thiols in cheeses is probably due to the complexity of this matrix and to the very low concentrations of these compounds that make them undetectable using classic means. Consequently, different methods of sample preparation followed by extractions with p-hydroxymercuribenzoate were used to investigate the possible occurrence of thiol compounds in ripened cheeses. The anal. of cheese extracts by GC coupled with pulse flame photometry, MS and olfactometry detections made it possible to identify Et 2-mercaptopropionate (ET2MP) and Et 3-mercaptopropionate (ET3MP) in smear and mold-ripened cheeses for the first time. The presence of ET3MP in cheeses at concentrations of around 3 μg/kg, significantly higher than its perception threshold in cream (723 ppt), suggests that this thiol may significantly contribute to the aroma of these cheeses. Concerning other potent odors that contribute to the aroma of numerous cheeses, we also investigated the ability of Brevibacteria strains to produce S-Me thioesters in the presence of (i) methanethiol, (ii) fatty acids, or (iii) branched-chain amino acids as precursors. All the strains studied were able to yield the corresponding S-Me thioesters (i.e., S-Me thioisovalerate from L-leucine) from precursors. It was interesting to note that the data also showed that other S-Me thioesters e.g., S-Me thioacetate or S-Me thioisobutyrate, were also produced following the addition of an individual precursor (e.g., L-leucine). Enzymic and tracing experiments allowed us to propose the catabolic pathways used by the strains to produce S-Me thioesters.
ACS Symposium Series 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 C8H15ClN2, Recommanded Product: Ethyl 2-mercaptopropanoate.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics