Combinatorial synthesis and sensorial properties of 21 mercapto esters.

Vermeulen, Catherine;Collin, Sonia
(2003) Journal of agricultural and food chemistry — Vol. 51, n° 12, p. 3618-3622 (2003)

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Abstract
The aim of this work was to determine the chromatographic and sensorial properties of 21 synthetic mercapto acetates, among which two-3-mercaptohexyl-acetate and 3-methyl-3-mercaptobutyl-acetate-have been previously detected in foods, especially passion fruit and wine. Combinatorial chemistry was used to synthesize them from alpha,beta-unsaturated ketones and aldehydes in a very short time. GC-SCD, GC-MS, and GC-olfactometry proved to be very helpful techniques for analyzing them individually in the reaction mixture obtained. Compared to other polyfunctional thiols, mercapto esters show relatively high BE-GC-LoADS values (best estimate-gas chromatography-lowest amount detected by sniffing), with very diverse descriptors.
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Vermeulen, C., & Collin, S. (2003). Combinatorial synthesis and sensorial properties of 21 mercapto esters. Journal of agricultural and food chemistry, 51(12), 3618-3622. https://doi.org/10.1021/jf021138z (Original work published 2003)