Acetic acid 4-methyl-5-thiazole ethanethiol ester perfume
By synthesizing and purifying 4-methyl-5-thiazole ethyl thiol ethiol ester in the prior art, the problem of lack of new sulfhydryl ester flavors in the prior art has been solved, and the development of flavors with natural food flavors has been achieved, satisfying the Develop consumers' diverse fragrance needs.
Patent Information
- Application Number
- CN202310792644.8
- 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.
The synthesis of 4-methyl-5-thiazole ethylthiotanyl acetic acid was prepared by adding acetyl chloride dropwise to triethylamine and dichloromethane under nitrogen protection conditions, followed by drying and filtration of anhydrous magnesium sulfate. Purification by rotary distillation and column chromatography gave 4-methyl-5-thiazole ethyl thiol acetic acid ester with a yield of 69%, and its structure was confirmed by characterization of nuclear magnetic hydrogen spectrum and nuclear magnetic carbon spectrum.
The prepared 4-methyl-5-thiazole ethyl thiotanyl acetate has a scent of onion, garlic, smoky incense and barbecue aroma, and can effectively formulate flavors with natural food flavors to meet consumers' diverse fragrance needs.
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Figure CN119219573A_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 4-methyl-5-thiazoleethanethiol acetate, which is represented by the following general formula:
[0006] DETAILED DESCRIPTION
[0007] Example 1. Preparation of 4-methyl-5-thiazole ethanethiol acetate
[0008] The synthetic route is shown below:
[0009]
[0010] Under nitrogen protection, 4-methyl-5-thiazoleethanethiol (0.318 g, 2.0 mmol), triethylamine (0.202 g, 2.0 mmol) and dichloromethane (10 ml) were added to a 50 ml three-necked flask in sequence, and a dichloromethane (10 ml) solution of acetyl chloride (0.200 g, 2.5 mmol) was added dropwise at 0°C. After the addition was completed, the reaction was stirred for 10 h at room temperature. After the reaction was completed, the reaction solution was poured into a separatory funnel filled with 20 ml of water, separated, and the organic phase was dried over anhydrous magnesium sulfate, filtered, rotary evaporated, and purified by column chromatography to obtain 4-methyl-5-thiazoleethanethiol acetate with a yield of 69%.
[0011] The product was characterized by H-NMR and C-NMR.
[0012] 1 H NMR (300MHz, CDCl3) δ2.35 (s, 3H), 2.42 (s, 3H), 2.99-3.11 (m, 4H), 8.58 (s, 1H).
[0013] 13 C NMR (75MHz, CDCl3) δ14.9, 26.4, 30.4, 30.7, 129.1, 149.6, 149.7, 195.4.
[0014] Example 2. Aroma Evaluation
[0015] Take 0.01g of 4-methyl-5-thiazoleethanethiol acetate 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 evaluate the aroma.
[0016] The 4-methyl-5-thiazoleethanethiol acetate sample has onion aroma, garlic aroma, smoky aroma and barbecue aroma.
Claims
1. An aromatic compound 4-methyl-5-thiazole ethanethiol acetate, the specific chemical structure of which is as follows: