Edible flavor difurfuryl thioether

A technology of bisfurfuryl sulfide and food flavor, which is applied in the field of food flavor bisfurfuryl sulfide, can solve the problems of undiscovered patent documents, complex production process, high cost, etc., and achieve the effects of wide application, good taste and low cost

Inactive Publication Date: 2010-11-17
TIANJIN CHEM REAGENT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are fewer varieties of edible flavors at present, and the production process is relatively complicated, the yield is low, and the cost is high
[0003] By searching, no patent documents related to the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An edible spice bisfurfuryl sulfide, its constituent raw materials and weight ratio are respectively:

[0019] Raw material ratio:

[0020] Furfuryl alcohol 40g

[0021] Phosphorus tribromide 40g

[0022] Anhydrous ether 560ml

[0023] Furfuryl Mercaptan 43g

[0024] Sodium hydroxide 75g

[0025] Ether 800ml

[0026] Anhydrous Sodium Sulfate Appropriate amount

[0027] Steps:

[0028] (1) Bromination: Add 40g of furfuryl alcohol and 400ml of anhydrous diethyl ether into a reaction flask equipped with a stirrer, reflux condenser, constant pressure dropping funnel, and thermometer, cool in a water bath to 15°C, and add dropwise within 40 minutes under stirring The mixture of 40g phosphorus tribromide and 60ml anhydrous ether, the reaction liquid is from light yellow to brown. React at room temperature for 1.5 hours, then cool to below 10°C, slowly add 100 g of 35% sodium hydroxide solution within 30 minutes, and the reaction solution is reddish brown. After the a...

Embodiment 2

[0033] An edible spice bisfurfuryl sulfide, its constituent raw materials and weight ratio are respectively:

[0034] Raw material ratio:

[0035] Furfuryl alcohol 41.5g

[0036] Phosphorus tribromide 42g

[0037] Anhydrous ether 560ml

[0038] Furfuryl Mercaptan 45g

[0039] Sodium hydroxide 75g

[0040] Ether 800ml

[0041] Anhydrous Sodium Sulfate Appropriate amount

[0042] The operating steps are the same as in Example 1.

Embodiment 3

[0044] An edible spice bisfurfuryl sulfide, its constituent raw materials and weight ratio are respectively:

[0045] Raw material ratio:

[0046] Furfuryl alcohol 40.8g

[0047] Phosphorus tribromide 41.5g

[0048] Anhydrous ether 560ml

[0049] Furfuryl Mercaptan 43g

[0050] Sodium hydroxide 75g

[0051] Ether 800ml

[0052] Anhydrous Sodium Sulfate Appropriate amount

[0053] The operating steps are the same as in Example 1.

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PUM

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Abstract

The invention relates to edible flavor difurfuryl thioether. The edible flavor difurfuryl thioether comprises the following raw materials in part by weight: 40 to 45 parts of furfuryl alcohol, 40 to 45 parts of phosphorus tribromide, 43 to 45 parts of furfurylmercaptan and 75 parts of sodium hydroxide, wherein 560ml of absolute ether and 800ml of ether are used as a solvent and an extraction agent respectively. Because the flavor has burnt baking smell, the flavor serves as an important flavoring material in meat flavors, can be widely used as flavorings for instant noodles and various meat products and can also be used for baked foods, icy foods, milk foods, puddings and the like; and due to the pure, vivid, thick and mellow smell, rich meat feel, good mouthfeel, the flavor is widely used, is a novel meaty flavor and is also an ideal choice for cans, sauces, convenience foods and condiments.

Description

technical field [0001] The invention belongs to the field of fine chemical industry and relates to a bisfurfuryl sulfide of edible spice. Background technique [0002] In today's society, people have more and more choices about food. In addition to caring about their nutritional value, they also pay great attention to their color, aroma and taste. Therefore, the demand for edible spices is increasing day by day. However, there are fewer varieties of food flavors at present, and the production process is relatively complicated, the yield is low, and the cost is high. [0003] By searching, no patent documents related to the present invention have been found yet. Contents of the invention [0004] The object of the present invention is to overcome the disadvantages of the prior art, and to provide an edible spice bisfurfuryl sulfide, which is used to modulate the flavor of meat and coffee. [0005] The technical scheme that the present invention realizes purpose is: [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D307/38A23L1/231A23L1/234A23L27/26A23L27/28
Inventor 张序红
Owner TIANJIN CHEM REAGENT RES INST
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