Identification and Synthesis of 2-Heptanethiol, a New Flavor Compound Found in Bell Peppers
Hervé Simian, Fabien Robert, Imre Blank
Journal of Agricultural and Food Chemistry
Abstract
2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts. The chemical structure of this new aroma compound was proposed on the basis of mass spectra and retention indices and confirmed by chemical synthesis and nuclear magnetic resonance spectroscopy measurements. Its aroma properties were described as sulfury, onion-like, and vegetable-like, reminiscent of bell pepper at lower concentrations, with an orthonasal detection threshold of 10 microg/L of water. No differences in odor note and threshold value were observed for the enantiomeric forms, which were prepared from enantiopure 2-heptanol by tosylation, followed by thioacetylation and reduction, giving the target thiol enantiomers.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
2-Heptanethiol is identified in bell peppers
“2-Heptanethiol was identified for the first time as a constituent of red and green bell pepper extracts.”
2-Heptanethiol has orthonasal detection threshold 10 microg/L of water
“with an orthonasal detection threshold of 10 microg/L of water.”
2-Heptanethiol has aroma properties sulfury, onion-like, and vegetable-like
“Its aroma properties were described as sulfury, onion-like, and vegetable-like, reminiscent of bell pepper at lower concentrations.”