Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying.

The most odor-active compounds previously identified by application of an aroma extract dilution analysis were quantitated in freshly picked curry leaves, either by stable isotope dilution assays in combination with GC-GC-MS or by GC-FID after simultaneous extraction/fractionation. Odor activity values (OAVs) were calculated as ratios of concentrations to odor threshold values. The topmost OAVs were obtained for (3Z)-hex-3-enal (grassy; OAV 180 000), (1S)-1-phenylethane-1-thiol (sulfury, burnt; OAV 150 000), (1R)-1-phenylethane-1-thiol (sulfury, burnt; OAV 120 000), (3R)-linalool (citrusy; OAV 58 000), and myrcene (geranium leaf-like; OAV 23 000). The high OAVs calculated for its enantiomers confirmed 1-phenylethane-1-thiol as character impact compound of the typical sulfury and burnt aroma of curry leaves. The 1-phenylethane-1-thiol concentration in curry leaves decreased upon tissue disruption and drying, as well as upon frying of fresh leaves. By contrast, frying of dried leaves led to an increase of 1-phenylethane-1-thiol, indicating a yet unknown thermolabile precursor.