thioacetic acid S-(1-ethyl-3-oxopropyl) ester | 932365-59-8

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: thioacetic acid S-(1-ethyl-3-oxopropyl) ester
• 英文别名: S-(1-oxopentan-3-yl) ethanethioate
• CAS: 932365-59-8
• 化学式: C₇H₁₂O₂S
• 分子量: 160.237
• InChiKey: QISFVHIMMWYWKG-UHFFFAOYSA-N

物化性质

• 沸点：
  224.9±23.0 °C(Predicted)
• 密度：
  1.048±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  1
• 重原子数：
  10
• 可旋转键数：
  5
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.71
• 拓扑面积：
  59.4
• 氢给体数：
  0
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  thioacetic acid S-(1-ethyl-3-oxopropyl) ester 在 lithium aluminium tetrahydride 作用下， 以 乙醚 为溶剂， 以90%的产率得到3-mercaptopentan-1-ol
  参考文献：
  名称：

  Odorous Impact of Volatile Thiols on the Aroma of Young Botrytized Sweet Wines:  Identification and Quantification of New Sulfanyl Alcohols

  摘要：

  Specific extraction of volatile thiols using sodium p-hydroxymercuribenzoate revealed the presence of three new sulfanylalcohols in wines made from Botrytis-infected grapes: 3-sulfanylpentan-1-ol (II), 3-sulfanylheptan-1-ol (III), and 2-methyl-3-sulfanylbutan-1-ol (IV). The first two have citrus aromas, whereas the third is reminiscent of raw onion. In addition, 2-methyl-3-sulfanylpentan-1-ol, which has a raw onion odor, was tentatively identified. Like 3-sulfanylhexan-1-ol (I), already reported in Sauternes wines, compounds II, III, and IV were absent from must. They were found in wine after alcoholic fermentation, and their concentrations were drastically higher when Botrytis cinerea had developed on the grapes. In the commercial botrytized wines analyzed, the mean levels of II, III, and IV were 209, 51, and 103 ng/L, respectively. Despite their low odor activity values, sensory tests showed additive effects among I, II, and III, thus confirming their olfactory impact on the overall aroma of botrytized wines.

  DOI：

  10.1021/jf062582v
• 作为产物：
  描述：

  反式-2-戊烯醛 、 硫代乙酸 以77%的产率得到thioacetic acid S-(1-ethyl-3-oxopropyl) ester
  参考文献：
  名称：

  Odorous Impact of Volatile Thiols on the Aroma of Young Botrytized Sweet Wines:  Identification and Quantification of New Sulfanyl Alcohols

  摘要：

  Specific extraction of volatile thiols using sodium p-hydroxymercuribenzoate revealed the presence of three new sulfanylalcohols in wines made from Botrytis-infected grapes: 3-sulfanylpentan-1-ol (II), 3-sulfanylheptan-1-ol (III), and 2-methyl-3-sulfanylbutan-1-ol (IV). The first two have citrus aromas, whereas the third is reminiscent of raw onion. In addition, 2-methyl-3-sulfanylpentan-1-ol, which has a raw onion odor, was tentatively identified. Like 3-sulfanylhexan-1-ol (I), already reported in Sauternes wines, compounds II, III, and IV were absent from must. They were found in wine after alcoholic fermentation, and their concentrations were drastically higher when Botrytis cinerea had developed on the grapes. In the commercial botrytized wines analyzed, the mean levels of II, III, and IV were 209, 51, and 103 ng/L, respectively. Despite their low odor activity values, sensory tests showed additive effects among I, II, and III, thus confirming their olfactory impact on the overall aroma of botrytized wines.

  DOI：

  10.1021/jf062582v

文献信息

• Odorous Impact of Volatile Thiols on the Aroma of Young Botrytized Sweet Wines:  Identification and Quantification of New Sulfanyl Alcohols
  作者：Elise Sarrazin、Svitlana Shinkaruk、Takatoshi Tominaga、Bernard Bennetau、Eric Frérot、Denis Dubourdieu

  DOI：10.1021/jf062582v

  日期：2007.2.1

  Specific extraction of volatile thiols using sodium p-hydroxymercuribenzoate revealed the presence of three new sulfanylalcohols in wines made from Botrytis-infected grapes: 3-sulfanylpentan-1-ol (II), 3-sulfanylheptan-1-ol (III), and 2-methyl-3-sulfanylbutan-1-ol (IV). The first two have citrus aromas, whereas the third is reminiscent of raw onion. In addition, 2-methyl-3-sulfanylpentan-1-ol, which has a raw onion odor, was tentatively identified. Like 3-sulfanylhexan-1-ol (I), already reported in Sauternes wines, compounds II, III, and IV were absent from must. They were found in wine after alcoholic fermentation, and their concentrations were drastically higher when Botrytis cinerea had developed on the grapes. In the commercial botrytized wines analyzed, the mean levels of II, III, and IV were 209, 51, and 103 ng/L, respectively. Despite their low odor activity values, sensory tests showed additive effects among I, II, and III, thus confirming their olfactory impact on the overall aroma of botrytized wines.