Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid

Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-th...

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Detalles Bibliográficos
Autores principales: Liu, Yuping, Chen, Haitao, Yin, Decai, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2010
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257686/
https://www.ncbi.nlm.nih.gov/pubmed/20714288
http://dx.doi.org/10.3390/molecules15085104
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author Liu, Yuping
Chen, Haitao
Yin, Decai
Sun, Baoguo
author_facet Liu, Yuping
Chen, Haitao
Yin, Decai
Sun, Baoguo
author_sort Liu, Yuping
collection PubMed
description Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.
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spelling pubmed-62576862018-12-06 Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid Liu, Yuping Chen, Haitao Yin, Decai Sun, Baoguo Molecules Article Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future. MDPI 2010-07-29 /pmc/articles/PMC6257686/ /pubmed/20714288 http://dx.doi.org/10.3390/molecules15085104 Text en © 2010 by the authors; http://creativecommons.org/licenses/by/3.0/ licensee MDPI, Basel, Switzerland. This article is an Open Access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Liu, Yuping
Chen, Haitao
Yin, Decai
Sun, Baoguo
Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid
title Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid
title_full Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid
title_fullStr Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid
title_full_unstemmed Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid
title_short Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid
title_sort synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257686/
https://www.ncbi.nlm.nih.gov/pubmed/20714288
http://dx.doi.org/10.3390/molecules15085104
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AT yindecai synthesisandodorevaluationoffivenewsulfurcontainingesterflavorcompoundsfrom4ethyloctanoicacid
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