| 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 spectraand retention indices and confirmed by chemical synthesis and nuclear magnetic resonancespectroscopy measurements. Its aroma properties were described as sulfury, onion-like, andvegetable-like, reminiscent of bell pepper at lower concentrations, with an orthonasal detectionthreshold of 10 μg/L of water. No differences in odor note and threshold value were observed for theenantiomeric forms, which were prepared from enantiopure 2-heptanol by tosylation, followed bythioacetylation and reduction, giving the target thiol enantiomers. Keywords: Bell peppers; 2-heptanethiol; identification; GC−MS; NMR; synthesis; odor thresholds
|
