Meng, Qi published the artcileFormation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce, Formula: C5H10O2S, the publication is Bioscience, Biotechnology, and Biochemistry (2014), 78(1), 109-114, database is CAplus and MEDLINE.
Two aroma compounds of volatile thiols, 2-furanmethanethiol (2FM) and Et 2-mercaptopropionate (ET2MP), were formed in five types of Japanese soy sauce during fermentation by yeast. The concentrations of 2FM and ET2MP in the soy sauce samples increased during alc. fermentation The concentrations of 2FM and ET2MP were higher in the soy sauce fermented by Zygosaccharomyces rouxii than in that fermented by Candida versatilis. The enantiomers of ET2MP were separated by gas chromatog. in a capillary column. The average enantiomeric ratio of ET2MP in the soy sauce was approx. 1:1. 2FM was formed by yeast in a medium prepared from cysteine and furfural, and cysteine is considered the key precursor of 2FM by yeast in soy sauce.
Bioscience, Biotechnology, and Biochemistry published new progress about 19788-49-9. 19788-49-9 belongs to esters-buliding-blocks, auxiliary class Thiol,Aliphatic hydrocarbon chain,Ester, name is Ethyl 2-mercaptopropanoate, and the molecular formula is C5H10O2S, Formula: C5H10O2S.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics