Volatile compounds produced from peanut oil heated with different amounts of cysteine

Tae Yung Chung, Jason P. Eiserich, Takayuki Shibamoto

Research output: Contribution to journalArticlepeer-review

9 Scopus citations


Volatile compounds produced in the headspace of peanut oil heated with cysteine (0.5-10.0 g) at 200°C for 5 h were collected by a simultaneous purging and solvent extraction apparatus. Volatiles in the extracts were analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Ninety-eight compounds were positively identified among over 150 gas chromatographic peaks. The majority of these were sulfur-containing compounds such as thiophenes, thiazoles, thiazolines, thiazolidines, and cyclic polysulfides. The two most abundant sulfur-containing compounds were 2-methylthiazolidine and 2-methyl-2-thiazoline. Decarboxylation of cysteine at high temperatures and subsequent reaction with aldehydes was proposed as a formation mechanism of both 2-alkylthiazolidines and 2-alkyl-2-thiazolines.

Original languageEnglish (US)
Pages (from-to)1743-1746
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Issue number8
StatePublished - 1994


  • Cysteine
  • Heterocyclic compounds
  • Peanut oil
  • Volatile compounds

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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