Sulphury flavours

A powerful sulphury aroma compound, 3-mercapto-2-methylpentan-l-ol (51), has recently been identified [13] in a complex process flavouring. It has a low odour threshold of 0.15 mg/L of water. The formation could be traced back to the onions present in the process flavouring and its formation is explained from propanal present in onions via aldol condensation, addition of hydrogen sulphide and enzymatic reduction (Fig. 3.31). 

The systematic use of gas chromatography coupled with olfactometry [27, 28] in the last 20 years has resulted in a number of new high-impact aroma chemicals found in natural extracts, food products and reaction flavours. In general, sulphur-containing odorants play a particularly important role in food products and savoury flavours [30]. Some of them are shown in Fig. 5.54. Usually, the odour threshold is one key attribute showing the potential impact of the odorant. This may be as low as 0.00002 pg/L water reported for bis-(2-methyl-3-furyl)disulphide (BMFD) (Fig. 5.55) found in cooked meat with a typical meaty, sulphury note. 

Overall flavour note Cooked broccoli-like, sulphury, sweet, less cabbage and pungent... 

Overall flavour note sulphury, strong cabbage, pungent sensory attributes... 

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