Skip to content

Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice

by Takatoshi Tominaga, Denis Dubourdieu
Journal of Agricultural and Food Chemistry ()
Get full text at journal


Together with 3-mercaptohexan-1-ol and S-mercaptohexyl acetate, already known to contribute to the aroma of passion fruit (Passiflora edulis), 3-mercapto-3-methylbutan-1-ol and 3-mercapto-3methylbutyl acetate have been identified for the first time in this fruit. 3-Mercaptohexan-1-ol and 3-mercapto-3-methylbutan-1-ol may be produced in vitro from nonvolatile extracts of this fruit by the enzymatic action of a cell-free extract of Eubacterium limosum, which has a beta-lyase activity on S-cysteine conjugates (EC This release strongly suggests that these volatile thiols are present in combined form, as S-cysteine conjugates. It was possible to identify the precursor of 3-mercaptohexan-1-ol as S-(3-hexan-1-ol)-L-cysteine, in the form of trimethylsilylated derivatives from the juice of this fruit, using GC/MS analysis. The presence-of free and combined forms of these volatile thiols in this fruit has now been demonstrated.

Cite this document (BETA)

Readership Statistics

29 Readers on Mendeley
by Discipline
52% Agricultural and Biological Sciences
45% Chemistry
3% Philosophy
by Academic Status
31% Researcher
21% Student > Ph. D. Student
7% Other
by Country
3% India

Sign up today - FREE

Mendeley saves you time finding and organizing research. Learn more

  • All your research in one place
  • Add and import papers easily
  • Access it anywhere, anytime

Start using Mendeley in seconds!

Sign up & Download

Already have an account? Sign in