MODEL STUDIES ON THE OXIDATIVE STABILITY OF ODOR-ACTIVE THIOLS OCCURRING IN FOOD FLAVORS

Dilute ethereal solutions of mercaptoacetone (MA), 2-mercapto-3-butano ne (MB), 3-mercapto-2-pentanone (MP), 2-methyl-3-furanthiol (MFT), and 2-furfurylthiol (FFT), either alone or in pairs, were stored at 6 deg rees C. During a period of 10 days the oxidation of the thiols to the corresponding disulfides or mixed disulfides was followed by high-reso lution gas chromatography/mass spectrometry. In diethyl ether MFT show ed the highest oxidation rate, which decreased in the order MFT much g reater than MA > MP = MP = FFT. After 1 day, mixed disulfides (e.g. MF T-FFT, FFT-MB) were detectable when pairs of the five thiols dissolved in diethyl ether were stored at 6 degrees C. MFT oxidized more slowly in dichloromethane than in diethyl ether, and it was stable in pentan e. However, a heat treatment increased the oxidation rate of MFT disso lved in dichloromethane or pentane.