4-methyl-5-thiazole ethyl disulfide perfume

Abstract

The invention discloses a compound 4-methyl-5-thiazole ethyl disulfide. The specific chemical structural formula of the compound 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 4-methyl-5-thiazoleethyl disulfide

[0008] The synthetic route is shown below:

[0009]

[0010] In a 50ml round-bottom flask, 4-methyl-5-thiazole ethanethiol (0.320g, 2.0mmol), triethylamine (0.11g, 1.1mmol), elemental iodine (0.305g, 1.2mmol) and dichloromethane (20ml) were added in sequence, and the mixture was stirred at room temperature for 3h. After the reaction, sodium thiosulfate solution was added to the reaction system until the color of iodine faded. The liquid was separated, the aqueous phase was extracted three times with dichloromethane (20ml), the organic phase was dried with anhydrous sodium sulfate, filtered, rotary evaporated, and purified by column chromatography to obtain 4-methyl-5-thiazole ethyl disulfide with a yield of 78%.

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

[0012] 1 H NMR (300MHz, CDCl3) δ2.40 (s, 6H), 2.88 (t, J=7.2Hz, 4H), 3.15 (t, J=7.2Hz, 4H), 8.57 (s, 2H).

[0013] 13 C NMR (75MHz, CDCl3) δ15.0, 26.0, 39.4, 128.9, 149.5, 149.5.

[0014] Example 2. Aroma Evaluation

[0015] Take 0.01g of 4-methyl-5-thiazoleethyl disulfide 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 4-methyl-5-thiazoleethyl disulfide sample has the aroma of nuts, baked potatoes, coffee, and roasted meat.

Claims

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

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