2-取代-1,3-二硫杂环戊烷香料的合成和香气评价Syntheses and organoleptic evaluation of 2-substituted-1,3-dithiolanes flavoring compounds
郑福平,孙宝国,刘玉平,谢建春,李海军
摘要(Abstract)：
以醛/酮与1,2-乙二硫醇或1,2-丙二硫醇在对甲苯磺酸催化下反应,合成了10种2-取代-1,3-二硫杂环戊烷,产率62.8%~87.8%;其中,2-正丙基-1,3-二硫杂环戊烷产率达87.8%,纯度99.5%。经元素分析、FTIR、GC-MS和1H NMR确定了10种产物的结构。香气评价结果表明:合成的2-正丙基-1,3-二硫杂环戊烷具有花香、肉汤香气,可用于食品香精和调味料中;其余9种2-取代-1,3-二硫杂环戊烷具有肉香、葱蒜香和萝卜香。
关键词(KeyWords)： 2-取代-1,3-二硫杂环戊烷;醛/酮;1,2-乙二硫醇;1,2-丙二硫醇;香料;合成;香气评价
基金项目(Foundation): 国家自然科学基金资助项目(No.20376003)
作者(Author): 郑福平,孙宝国,刘玉平,谢建春,李海军
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