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Journal article

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

Tominaga T, Dubourdieu D...(+2 more)

Journal of Agricultural and Food Chemistry, vol. 48, issue 7 (2000) pp. 2874-2876

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Abstract

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 4.4.1.13). 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.

Author-supplied keywords

  • 3-mercapto-3- methylbutan-1-ol
  • 3-mercapto-3-methylbutyl acetate
  • 3-mercaptohexan-1-ol
  • Aroma precursor
  • Passion fruit
  • S-cysteine conjugate

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