Methyl 4-methyl-5-thiazole ethyl disulfide perfume

Abstract

The invention discloses a compound methyl 4-methyl-5-thiazole ethyl disulfide. The specific chemical structural formula of the compound methyl 4-methyl-5-thiazole ethyl disulfide is as follows: # imgabs 0 #. The aromatic compound is mainly applied to food essence.

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 4-methyl-5-thiazoleethyl disulfide, which is represented by the following general formula:

[0006] DETAILED DESCRIPTION

[0007] Example 1. Preparation of methyl 4-methyl-5-thiazoleethyl disulfide

[0008] The synthetic route is shown below:

[0009]

[0010] In a 50 ml round-bottom flask, 4-methyl-5-thiazoleethanethiol (0.159 g, 1.0 mmol), triethylamine (0.043 g, 0.4 mmol), methyl thiomethanesulfonate (0.152 g, 1.2 mmol) and acetonitrile (10 ml) were added in sequence, and the mixture was stirred and dissolved with a magnetic stirrer, and the mixture was stirred and reacted at room temperature for 1 h. After the reaction, the acetonitrile was removed by rotary evaporation, 20 ml of water was added, and the mixture was extracted three times with dichloromethane (20 ml). The organic phase was dried over anhydrous magnesium sulfate, filtered, rotary evaporated, and purified by column chromatography to obtain methyl 4-methyl-5-thiazoleethyl disulfide with a yield of 76%.

[0011] The product was characterized by H-NMR and C-NMR.

[0012] 1 H NMR (300MHz, CDCl3) δ2.42 (s, 6H), 2.90 (t, J=7.2Hz, 2H), 3.17 (t, J=7.2Hz, 2H), 8.58 (s, 1H).

[0013] 13 C NMR (75MHz, CDCl3) δ14.9, 23.1, 26.0, 38.6, 129.2, 149.4, 149.5.

[0014] Example 2. Aroma Evaluation

[0015] Take 0.01g of methyl 4-methyl-5-thiazoleethyl 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 odor on the fragrance evaluation stick without interference from other odors to conduct aroma evaluation.

[0016] The methyl 4-methyl-5-thiazoleethyl disulfide sample had a nutty, baked potato, roasted, and meaty aroma.

Claims

1. An aromatic compound methyl 4-methyl-5-thiazoleethyl disulfide, the specific chemical structure of which is as follows:

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