Cis-3-hexenyl disulfide perfume
By developing the new disulfide compound cis-3-hexenyl disulfide, the problems of limited types of disulfide flavors and insufficient aroma characteristics in the existing technology are solved, and the diversified aroma of food flavors is achieved Improve the trueness of the fragrance.
Patent Information
- Application Number
- CN202310792413.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-06-30
- Publication Date
- 2024-12-31
AI Technical Summary
In the prior art, the types of disulfide-based spices are limited, which is difficult to meet consumers' diverse fragrance needs, and the aroma characteristics of some spices are insufficient, which affects the image quality of food flavors.
Develop a new disulfide compound, cis-3-hexenyl disulfide, through a synthetic route, including the reaction of cis-3-hexenol p-toluenesulfonate with thiourea, and characterized by nuclear magnetic spectrum Its structure was confirmed, with 85% yield and specific aroma characteristics.
Cis-3-hexenyl disulfide has specific aroma characteristics of onion, garlic, and barbecue aroma, which can effectively improve the fragrance diversity and trueness of food flavors and meet consumers' diverse fragrance needs.
Smart Images
Figure CN119219535A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to an aromatic compound, which is mainly used in food flavor. Background Art
[0002] Spices are the raw materials for preparing flavors. Only with rich and high-quality spices can high-quality flavor products be obtained. Sulfur-containing spices are a very important type of food flavor. Although they are usually present in very low concentrations in food, they make an important contribution to the characteristic flavor of many foods. Due to the low aroma threshold, rich aroma, and strong aroma characteristics of sulfur-containing spices, they have been widely used in the preparation of food flavors, greatly improving the authenticity of flavors. Therefore, the development and application research of new varieties of sulfur-containing spices is of great significance to promoting the development of the food flavor and fragrance industry.
[0003] Disulfide compounds are an important class of sulfur-containing flavors with stable chemical properties and are widely used in food flavors. Although some disulfide flavors have been widely used, there is still a need to continuously develop new varieties of disulfide flavors and formulate flavors of various types with natural food flavors to meet the diverse flavor needs of consumers. Summary of the invention
[0004] The invention aims to provide a compound which is mainly used in food flavor.
[0005] More specifically, the present invention relates to the compound cis-3-hexenyl disulfide, which is represented by the following general formula:
[0006] DETAILED DESCRIPTION
[0007] Example 1. Preparation of cis-3-hexenyl disulfide
[0008] The synthetic route is shown below:
[0009]
[0010] In a 100mL three-necked flask, cis-3-hexenol p-toluenesulfonate (1.27g, 5mmol), thiourea (0.49g, 6.5mmol), ethanol (20ml) were added in sequence, and the mixture was heated and stirred in an oil bath at 80°C for 4h. A solution of sodium bicarbonate (1.26g, 15mmol) in water (10ml) was added, and the mixture was heated and stirred in an oil bath at 80°C for 3h. After the reaction, deionized water (10ml) was added, and the mixture was extracted with ethyl acetate (20mL) three times. The organic layer was dried over anhydrous sodium sulfate, filtered, rotary evaporated, and purified by column chromatography to obtain cis-3-hexenyl disulfide with a yield of 85%.
[0011] The product was characterized by H-NMR and C-NMR.
[0012] 1 H NMR (300MHz, CDCl3) δ0.97 (t, J=8.1Hz, 6H), 2.02-2.12 (m, 4H), 2.39-2.46 (m, 4H), 2.70 (t, J=7.5Hz, 4H), 5.30-5.39 (m, 2H), 5.43-5.51 (m, 2H).
[0013] 13 C NMR (75MHz, CDCl3) δ14.2, 20.7, 27.0, 38.7, 126.2, 133.6.
[0014] Example 2. Aroma Evaluation
[0015] Take 0.01g of cis-3-hexenyl disulfide sample and prepare a 1% propylene glycol solution. Use a fragrance evaluation stick to dip a small amount of the solution and smell the fragrance on the fragrance evaluation stick without interference from other odors to conduct aroma evaluation.
[0016] The cis-3-hexenyl disulfide sample has the aroma of onion, garlic and barbecue.
Claims
1. An aromatic compound cis-3-hexenyl disulfide, the specific chemical structure of which is as follows: