Acetic acid cis-3-hexenethiol ester perfume
By synthesizing cis-3-hexenethiol acetic acid, the problem of insufficient fragrance in the new variety in the prior art was solved, and the fragrance type with natural food flavor was prepared, which achieved rich and high yield of aroma characteristics, and improved the The trueness of food flavors.
Patent Information
- Application Number
- CN202310792727.7
- 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, although some sulfhydryl ester-containing fragrances have been widely used, new varieties are still needed to meet the diverse fragrance needs of consumers, especially the lack of flavors with natural food flavors.
By synthesizing cis-3-hexenyl thiol acetic acid, potassium carbonate, thioacetic acid, acetonitrile, 18-crotal 6 ether and cis-3-hexenol p-toluenesulfonate as raw materials, the specific synthesis route and Processing process to prepare compounds with green, fruity, meaty and seafood aromas.
Cis-3-hexenethiol acetate was successfully prepared, achieving rich aroma characteristics and high yields, meeting consumers' diverse fragrance needs, and improving the image quality of food flavors.
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Figure CN119219537A_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] Sulfur-containing ester compounds are an important class of sulfur-containing flavors with stable chemical properties and are widely used in food flavors. Although some sulfur-containing ester flavors have been widely used, there is still a need to continuously develop new varieties of sulfur-containing ester flavors and formulate flavors of various types with natural food flavors to meet consumers' diverse flavor needs. 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-hexenethiol acetate, which is represented by the following general formula:
[0006] DETAILED DESCRIPTION
[0007] Example 1. Preparation of cis-3-hexenethiol acetate
[0008] The synthetic route is shown below:
[0009]
[0010] Potassium carbonate (5.530g, 40.00mmol) and water (15ml) were added to a 100mL round-bottom flask. After stirring at room temperature and dissolving, thioacetic acid (2.28g, 30.00mmol) was added. After stirring for 5min, acetonitrile (20ml), 18 crown 6 ether (0.20g, 0.76mmol) and cis-3-hexenol p-toluenesulfonate (0.76g, 3.00mmol) were added in sequence. The reaction mixture was heated to 50°C and stirred. TLC was used to track the reaction. The reaction was completed after about 4h. The reaction mixture was transferred to a beaker, an ice-water mixture was added, and acidified to acidity with dilute hydrochloric acid under stirring. The mixture was extracted with dichloromethane (30ml) three times. The organic phase was dried over anhydrous magnesium sulfate, filtered, rotary evaporated, and purified by column chromatography to obtain cis-3-hexenethiol acetate with a yield of about 29%.
[0011] The product was characterized by H-NMR and C-NMR.
[0012] 1 H NMR (300MHz, CDCl3) δ0.96 (t, J=7.5Hz, 3H), 1.99-2.09 (m, 2H), 2.27-2.34 (m, 5H), 2.88 (t, J=7.5Hz, 2H), 5.26-5.50 (m, 2H).
[0013] 13 C NMR (75MHz, CDCl3) δ14.2, 20.6, 27.1, 29.1, 30.6, 126.1, 133.9, 195.9.
[0014] Example 2. Aroma Evaluation
[0015] Take 0.01g of cis-3-hexenethiol acetate sample to prepare a 1% propylene glycol solution, dip a small amount of the solution with an aroma evaluation stick, smell the odor on the aroma evaluation stick without interference from other odors, and conduct aroma evaluation.
[0016] The cis-3-hexenethiol acetate sample has green aroma, fruity aroma, meaty aroma and seafood aroma.
Claims
1. An aromatic compound cis-3-hexenethiol acetate, the specific chemical structure of which is as follows: