Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate

J. Agric. Food Chem., 56 (12), 4674–4680, 2008. 10.1021/jf800307d
Web Release Date: May 31, 2008

Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate

Alain M. Sourabié,^†^‡ Henry-Eric Spinnler,^‡ Pascal Bonnarme,^‡ Anne Saint-Eve,^‡ and Sophie Landaud^*^‡

SAF-ISIS, Zone Artisanale, 40140 Soustons, and AGROPARISTECH/INRA UMR 782 GMPA, Rue Lucien Brétignières, F-78850 Thiverval-Grignon, France

Received for review January 30, 2008. Revised manuscript received March 25, 2008. Accepted April 12, 2008.

Abstract:

With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound (p-hydroxymercuribenzoate) enabled the isolation of a new compound. The analysis of cheese extracts by gas chromatography coupled with pulse flame photometry, mass spectrometry, and olfactometry detections led to the identification of ethyl 3-mercaptopropionate in Munster and Camembert cheeses. This compound, described at low concentrations as having pleasant, fruity, grapy, rhubarb, and empyreumatic characters, has previously been reported in wine and Concord grape but was never mentioned before in cheese. A possible route for the formation of this compound in relation with the catabolism of sulfur amino acids is proposed.

Keywords: p-Hydroxymercuribenzoate; ethyl 3-mercaptopropionate; thiols; ripened cheeses.

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