Flavor chemistry of 2-methyl-3-furanthiol,an intense meaty aroma compound

Volatile compounds containing sulfur make very important contributions to the aromas associated with various foods, and often define the characteristic flavor of the food. Thiols are especially potent; some have the lowest aroma thresholds of any food odorant. In this review, we focused on 2-methyl-3-furanthiol (MFT) which is a potent meaty flavor. We summarized the natural occurrence of MFT in a variety of meat products, together with its common isolation and detection techniques. MFT is generated in food processing in different pathways, among which Maillard reaction between carbohydrates and cysteine is the most common. Other than that it can also be formed from thiamin degradation or enzymatic reactions. Being unstable, MFT readily reacts with different components in food systems including forming disulfides through radical reactions or interacting with melanoidins through ionic reactions. MFT also has good antioxidant activities, in both aqueous and organic systems and can protect from lipid peroxidation. The metabolism of MFT in rat liver is also discussed.