The aim of this work was to determine the chromatographic and sensorial properties of 21 synthetic mercapto acetates, among which two-3-mercaptohexyl-acetate and 3-methyl-3-mercaptobutyl-acetate-have been previously detected in foods, especially passion fruit and wine. Combinatorial chemistry was used to synthesize them from alpha,beta-unsaturated ketones and aldehydes in a very short time. GC-SCD, GC-MS, and GC-olfactometry proved to be very helpful techniques for analyzing them individually in the reaction mixture obtained. Compared to other polyfunctional thiols, mercapto esters show relatively high BE-GC-LoADS values (best estimate-gas chromatography-lowest amount detected by sniffing), with very diverse descriptors.
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Vermeulen et al. (2003) studied this question.
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