Compound with crabmeat aroma, its preparation method, application and food additive
A compound and aroma technology, applied in food ingredients as odor modifiers, organic chemistry, food science, etc., can solve the problems of easy volatility, difficult preservation of trimethylamine, strong irritation, etc., and achieve the effect of non-volatile
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[0028] see figure 1 , the preparation method of the compound with crabmeat fragrance of one embodiment, is a kind of preparation method of the compound with crabmeat fragrance of above-mentioned embodiment, comprises the following steps:
[0029] Step S110: reacting 3,5-dimethylbenzoic acid with thionyl chloride to obtain 3,5-dimethylbenzoyl chloride.
[0030] Wherein, the structural formula of 3,5-dimethylbenzoic acid is: The structural formula of 3,5-dimethylbenzoyl chloride is:
[0031] Specifically, the molar ratio of 3,5-dimethylbenzoic acid to thionyl chloride is 1:1-1:1.2. In the step of reacting 3,5-dimethylbenzoic acid and thionyl chloride, the reaction temperature is 70°C to 78°C. The reaction time is 1h~2h.
[0032] In one of the embodiments, in the step of reacting 3,5-dimethylbenzoic acid with thionyl chloride, first add 3,5-dimethylbenzoic acid to the reaction vessel, and then add oxychloride sulfone.
[0033] The tail gas generated during the reaction o...
Embodiment 1
[0052] The preparation process of the compound with crabmeat flavor of the present embodiment is specifically as follows:
[0053] (1) The preparation of 3,5-dimethylbenzoyl chloride:
[0054]
[0055] 3,5-Dimethylbenzoic acid (151 g) was added to a 500 mL reactor, and then thionyl chloride (73.3 mL) was added, the temperature was raised to 78° C., and the reaction was stirred for 1 h. The tail gas generated during the reaction process was absorbed with 10% sodium hydroxide aqueous solution. After completion of the reaction, distillation under reduced pressure gave 3,5-dimethylbenzoyl chloride (169 g).
[0056] (2) Preparation of 3,5-dimethyl-N-(2-(4-methylthiazol-5-yl) ethyl) benzamide:
[0057]
[0058] Add 4-methyl-5-(β-aminoethyl)-thiazole (142g, commercially available from Hubei Xinkang Pharmaceutical Chemical Co., Ltd.), triethylamine (30mL) and tetrahydrofuran (300mL) to the 1L reaction kettle successively, and then After cooling to 0° C., 3,5-dimethylbenzoyl c...
Embodiment 2
[0067] The preparation process of the compound with crabmeat flavor of the present embodiment is specifically as follows:
[0068] (1) The preparation of 3,5-dimethylbenzoyl chloride:
[0069] 3,5-Dimethylbenzoic acid (151 g) was added to a 500 mL reactor, and then thionyl chloride (73.3 mL) was added, the temperature was raised to 70° C., and the reaction was stirred for 2 h. The tail gas generated during the reaction process was absorbed with 10% sodium hydroxide aqueous solution. After completion of the reaction, distillation under reduced pressure gave 3,5-dimethylbenzoyl chloride (169 g).
[0070] (2) Preparation of 3,5-dimethyl-N-(2-(4-methylthiazol-5-yl) ethyl) benzamide:
[0071] Add 4-methyl-5-(β-aminoethyl)-thiazole (142g, commercially available from Hubei Xinkang Pharmaceutical Chemical Co., Ltd.), pyridine (30mL) and tetrahydrofuran (300mL) to the 1L reaction kettle successively, then cool to At 10° C., 3,5-dimethylbenzoyl chloride (169 g) was slowly added dropw...
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