Wang, Zhuolin published the artcileCharacterization of aroma-active compounds in four yeast extracts using instrumental and sensory techniques, Formula: C4H10OS, the main research area is aroma yeast extract olfactometry GC; aroma-active compounds; gas chromatography−olfactometry; odor activity value; partial least-squares regression; solvent-assisted flavor evaporation; yeast extracts.
Gas chromatog.-olfactometry coupled with sensory anal. and partial least-squares regression (PLSR) anal. led to the identification of the odorants responsible for the different flavors of four yeast extracts Sensory anal. showed that LA00L had an intense sulfurous attribute, and LA00 was characterized by fatty and green notes, FA31 exhibited the floral odor, while KA02 had strong phenolic, animal, fermented, roasted, and caramellic notes. A total of 37 key aroma compounds with odor activity values greater than 1 were determined 2,4-Di-tert-butylphenol and methional were the most potent aroma compounds In addition, the key aroma compounds in LA00L were nonanal, di-Me disulfide, and γ-decalactone. Octanal, di-Me disulfide, and benzeneacetaldehyde were the key aroma compounds in LA00. In FA31, styrene, benzeneacetaldehyde, and acetophenone were the key aroma compounds, while indole, 2-methoxyphenol, benzeneacetaldehyde, and p-cresol contributed significantly to the aroma of KA02. PLSR showed that p-cresol and indole were significantly responsible for the phenolic and animal notes inducing the off-flavor (yeasty odor) of yeasty extracts More significantly, indole was first reported to have an important effect on yeasty odor.
Journal of Agricultural and Food Chemistry published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts