食品の匂いと硫黄化合物

概要

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The unpleasant odor of sulfur-containing organic substances has long been an annoyance to human beings as exemplified by the fact that the stench issued by the skunk is represented by 1-butanethiol and that many other mercaptans and hydrogen sulfide are currently under severe environmental regulations.<BR>By the advent of recent chromatographic separation techniques together with micro-analytical tools, a variety of pleasant and unpleasant odorous substances have been isolated and characterized as being the aroma-bearing substances of many kinds of foods.<BR>The present paper reviews these sulfur-containing substances in relation with their characteristic aroma of beef, “shiitake” an edible mushroom (<I>Lentinus edodes</I> Sing.), “sho-yu” a Japanese Soy-Sauce, tomato, potato and potato chips, coffee, cocoa, roasted nuts, bell peppers, and others.
社団法人有機合成化学協会の論文