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Flavor compounds: Meaty Aromas, Part II

Contact Author Hongyu Tian, Baoguo Sun, Mingquan Huang and Yuping Liu, Beijing Technology and Business University
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

We previously have proposed a presumption that most meaty flavor compounds have a common characteristic structural unit that contains sulfur or oxygen heteroatoms on the adjacent two carbon atoms (one of the heteroatoms should be a sulfur atom). This characteristic structural unit can be further classified into six subclasses according to different bonding forms. In order to verify our presumption, four series of compounds were synthesized in our lab, including 1-alkylthio-2- butanethiols, 1-alkylthio-2-butanols, 2-mehtoxy butyl alkyl sulfides and 1-alkylthio-2-butanones. They have the characteristic structural unit a, b and e individually. The odor characteristics of these compounds were evaluated by flavorists.

Compounds

1-Alkylthio-2-butanethiols were synthesized by the reactions of thiols and 1,2-epithiobutane that were prepared through 1,2-epoxybutane and thiourea.3–4 The nucleophilic substitution reactions of thiols with 1,2-epithiobutane gave moderate yields of 40–50 percent. Some residuals with high boiling points remained after the desired products were distilled out. The poor yields may be due to selfpolymerization of 1,2-epithiobutane and/or the further reactions of products with 1,2-epithiobutane.