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Molecules
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Volatile Sulfur Compounds in Food Flavours
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Volatile Sulfur Compounds in Food Flavours

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 11128

Special Issue Editor

Prof. Dr. Henryk H. Jeleń

E-Mail Website
Guest Editor
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Interests: food flavors—formation and analytical aspects; extraction techniques in flavor analysis; gas chromatography–mass spectrometry in aroma research; electronic noses; food volatiles for authenticity testing; microbial volatiles; off-flavors
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sulfur volatile compounds form an important group influencing the flavor of many foods, ranging from tropical fruits, Brassica, and Allium vegetables, cheese, fermented beverages, to roasted meat, seafood and coffee—to name the most explored food systems.

They are formed in enzymatic breakdown of nonvolatile precursors such as glucosinolates, as well as in enzymatically mediated reactions of sulfur containing aminoacids. They form in fermentation processes involving yeast activity, and they are also thermally generated during cooking, baking or roasting. The chemical reactivity as well as instability found in many of them often leads to interactions with compounds formed in other flavor formation pathways. These range from simple sulfides, sulfonates, thiols, mercapto-alcohols, esters or ketones to heterocyclic compounds of different structures and character.

The sensory impact of sulfur volatile compounds is particularly important despite the fact that their occurrence in food products is usually in very low levels. Many sulfur compounds have odor thresholds in low ng/L ranges, and some of them are among the most potent odorants known in food. They contribute to the characteristic flavor of particular foods and beverages or can be the source of off-flavors and taints.

Manuscripts related to the formation of sulfur compounds in various foods, their sensory characteristics, as well as their impact on food flavors are welcome. Sulfur compounds, due to their reactivity and potential thermal instability, are especially demanding and challenging from an analytical point of view. Manuscripts related to analytical aspects of sulfur volatile compounds in model food systems and natural matrices, their isolation, separation, chirality aspects, and quantitation are of high interest to the scientific community. I do hope that papers in this Special Issue will be of high value to scientists working in the field of food flavors.

Prof. Dr. Henryk Jeleń
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sulfur compounds
  • thiols
  • sulfides
  • enzymes
  • chromatography
  • thermaly generated flavors

Published Papers (3 papers)

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Research

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13 pages, 3767 KiB  
Article
Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate
by Aaron M. Wiedemer, Alan P. McClure, Erich Leitner and Helene Hopfer
Molecules 2023, 28(7), 3038; https://doi.org/10.3390/molecules28073038 - 29 Mar 2023
Cited by 1 | Viewed by 2245
Abstract
Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur compounds (VSCs). Despite this, the effect of [...] Read more.
Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur compounds (VSCs). Despite this, the effect of roasting on the concentration of VSCs has never been thoroughly assessed. Here, we studied the effects of roasting temperature, time, and cacao origin on the formation of VSCs. Twenty-seven 100% chocolate samples made from cacao from three different origins and roasted according to an I-optimal experimental design were analyzed by comprehensive gas chromatography with sulfur-selective detection (GCxGC-SCD). For two compounds, dimethyl disulfide and dimethyl trisulfide, the effects of roasting time, roasting temperature, and cacao origin were modelled using response surface methodology and semi-quantified relative concentration. Overall, roasting increased the number of sulfur-containing volatiles present in chocolate, with a total of 28 detected, far more than previously thought. Increased roasting time and especially roasting temperature were found to significantly increase the concentration of VSCs (p < 0.05), while cacao origin effects were only seen for dimethyl disulfide (p < 0.05). The identity of most VSCs remains tentative, and more research is needed to unravel the impact of these volatiles on flavor perception in chocolate. Full article
(This article belongs to the Special Issue Volatile Sulfur Compounds in Food Flavours)
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Review

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28 pages, 5389 KiB  
Review
Role of Sulfur Compounds in Vegetable and Mushroom Aroma
by Monika A. Marcinkowska and Henryk H. Jeleń
Molecules 2022, 27(18), 6116; https://doi.org/10.3390/molecules27186116 - 19 Sep 2022
Cited by 18 | Viewed by 3538
Abstract
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from [...] Read more.
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes. Full article
(This article belongs to the Special Issue Volatile Sulfur Compounds in Food Flavours)
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17 pages, 708 KiB  
Review
A Narrative Review of Sulfur Compounds in Whisk(e)y
by Akira Wanikawa and Toshikazu Sugimoto
Molecules 2022, 27(5), 1672; https://doi.org/10.3390/molecules27051672 - 03 Mar 2022
Cited by 7 | Viewed by 3706
Abstract
The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, [...] Read more.
The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, and distillation, but some may decrease in concentration during distillation and maturation. In sensory analysis, sulfur characteristics are described as sulfury, meaty, cereal, feinty, and vegetable, among others. Their contribution to overall quality depends on their concentration, with a positive contribution at low levels, but a negative contribution at high levels. Chemical analyses of sulfur volatiles have been developed by using sulfur-selective detectors and multi-dimensional gas chromatography to overcome the numerous interferences from the matrix. Formation pathways, thresholds, and contribution have not been elucidated completely; therefore, methods for integrating diverse data and knowledge, as well as novel technical innovations, will be needed to control sulfur volatiles in the future. Full article
(This article belongs to the Special Issue Volatile Sulfur Compounds in Food Flavours)
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