Publication Date:
2014-11-15
Description:
Reaction of ( R , S )-α-terpineol with thioacetic acid in food grade n -hexane resulted into two α-terpineol thioacetate derivatives with the same molecular weight. After 5 h of reaction time, ( R , S )-α-terpineol was completely transformed and mixture analyzed by different chromatographic techniques. The aroma character of the α-terpineol thioacetates was described as exotic, sweet, blackcurrant, roasted and sulfury. Out of eight lipases and two esterases assayed, only non-immobilized Pig Liver Esterase (PLE) hydrolyzed α-terpineol thioacetates into the corresponding α-terpineol thiols. When reactions were performed in 0.2 M phosphate buffer at pH 8.0 and 30 °C with non-immobilized PLE, α-terpineol thiols were produced in an optimal yield of 88% after 24 h of reaction time. The aroma character of α-terpineol thiols was described as green, exotic and fresh grapefruit. Flavoring powders were prepared by freeze drying the α-terpineol thioacetates and α-terpineol thiols in the presence of maltodextrine. Preliminary applications shown, that these flavoring preparations could be used to improve the flavor quality of lighter cooked notes and tropical fruit aromas. Copyright © 2014 John Wiley & Sons, Ltd.
Print ISSN:
0749-503X
Electronic ISSN:
1097-0061
Topics:
Biology
