Synthesis and odour evaluation of novel sulfur‐containing cyclic acetals,Flavour and Fragrance Journal

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Synthesis and odour evaluation of novel sulfur‐containing cyclic acetals
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2018-10-29 , DOI: 10.1002/ffj.3478
Yamato Miyazawa _{1,

2} , Yui Masuda ₁ , Yuichiro Ohmori ₁ , Ryo Katsuta ₂ , Tomoo Nukada ₂ , Ken Ishigami ₂

Affiliation

Some sulfur‐containing compounds are known as useful flavours, but they have the drawback of instability in flavour composition. Therefore, we decided to develop stable sulfur‐containing compounds. We focused on 3‐mercapto‐2‐butanone (1), which is known for a meat‐like flavour. The carbonyl group of 1 was acetalized to improve the stability and to develop new flavouring compounds. We expected the resulting steric hindrance to also improve the stability of mercapto group. We synthesized 11 novel acetals based on these hypotheses. As a result, we were successful in the development of stable sulfur‐containing cyclic acetals with attractive odours.

中文翻译：

新型含硫环状缩醛的合成与气味评价

某些含硫化合物被称为有用的调味剂，但它们具有风味成分不稳定的缺点。因此，我们决定开发稳定的含硫化合物。我们专注于3-巯基-2-丁酮（1），它以类似肉的味道而闻名。的羰基1被缩醛化，以改善稳定性和开发新的调味剂化合物。我们预期由此产生的空间位阻也会改善巯基的稳定性。基于这些假设，我们合成了11种新型缩醛。结果，我们成功开发了具有诱人气味的稳定的含硫环状缩醛。

更新日期：2018-10-29

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