2-(2-furyl)-1,3-thiazolide-4-carboxylic acid | 72678-98-9

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 英文名称: 2-(2-furyl)-1,3-thiazolide-4-carboxylic acid
• 英文别名: 2-furan-2-yl-thiazolidine-4-carboxylic acid；N,S-furan-2-ylmethanediyl-cysteine；2--thiazolidin-4-carbonsaeure；2--4-carboxy-thiazolidin；2-(2-Furyl)-thiazolidin-4-carbonsaeure；2-(Furan-2-yl)-1,3-thiazolidin-3-ium-4-carboxylate
• CAS: 72678-98-9
• 化学式: C₈H₉NO₃S
• mdl: MFCD00170602
• 分子量: 199.23
• InChiKey: VYGBVPOHBURDGB-UHFFFAOYSA-N

物化性质

• 沸点：
  423.8±45.0 °C(Predicted)
• 密度：
  1.388±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  -1.7
• 重原子数：
  13
• 可旋转键数：
  2
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.38
• 拓扑面积：
  87.8
• 氢给体数：
  2
• 氢受体数：
  5

反应信息

• 作为反应物：
  描述：

  2-(2-furyl)-1,3-thiazolide-4-carboxylic acid 在 baker's yeast 、 phosphate buffer 作用下， 反应 168.0h， 生成 二糠基二硫 、 糠基硫醇 、 硫代乙酸
  参考文献：
  名称：

  Generation of Thiols by Biotransformation of Cysteine−Aldehyde Conjugates with Baker's Yeast

  摘要：

  Baker's yeast was shown to catalyze the transformation of cysteine-furfural conjugate into 2-furfurylthiol. The biotransformation's yield and kinetics were influenced by the reaction parameters such as pH, incubation mode (aerobic and anaerobic), and substrate concentration. 2-Furfurylthiol wets obtained in an optimal 37% yield when cysteine-furfural conjugate at a 20 mM concentration wets anaerobically incubated with whole cell baker's yeast at pH 8.0 and 30 degreesC. Similarly to 2-furfurylthiol, 5-methyl-2-furfurylthiol (11%), benzylthiol (8%), 2-thiophenemethanethiol (22%), 3-methyl-2-thiophenemethanethiol (3%), and 2-pyrrolemethanethiol (6%) were obtained from the corresponding cysteine-aldehyde conjugates by incubation with baker's yeast. This work indicates the versatile bioconversion capacity of baker's yeast for the generation of thiols from cysteine-alclehyde conjugates. Thanks to its food-grade character, baker's yeast provides a biochemical tool to produce thiols, which can be used as flavorings in foods and beverages.

  DOI：

  10.1021/jf026198j
• 作为产物：
  描述：

  糠醛 、 L-半胱氨酸 以 水 为溶剂， 反应 1.0h， 以86%的产率得到2-(2-furyl)-1,3-thiazolide-4-carboxylic acid
  参考文献：
  名称：

  Generation of Thiols by Biotransformation of Cysteine−Aldehyde Conjugates with Baker's Yeast

  摘要：

  Baker's yeast was shown to catalyze the transformation of cysteine-furfural conjugate into 2-furfurylthiol. The biotransformation's yield and kinetics were influenced by the reaction parameters such as pH, incubation mode (aerobic and anaerobic), and substrate concentration. 2-Furfurylthiol wets obtained in an optimal 37% yield when cysteine-furfural conjugate at a 20 mM concentration wets anaerobically incubated with whole cell baker's yeast at pH 8.0 and 30 degreesC. Similarly to 2-furfurylthiol, 5-methyl-2-furfurylthiol (11%), benzylthiol (8%), 2-thiophenemethanethiol (22%), 3-methyl-2-thiophenemethanethiol (3%), and 2-pyrrolemethanethiol (6%) were obtained from the corresponding cysteine-aldehyde conjugates by incubation with baker's yeast. This work indicates the versatile bioconversion capacity of baker's yeast for the generation of thiols from cysteine-alclehyde conjugates. Thanks to its food-grade character, baker's yeast provides a biochemical tool to produce thiols, which can be used as flavorings in foods and beverages.

  DOI：

  10.1021/jf026198j

文献信息

• DEODORANT COMPOSITIONS
  申请人：Unilever PLC

  公开号：EP3727314A1

  公开（公告）日：2020-10-28
• US5747302A
  申请人：——

  公开号：US5747302A

  公开（公告）日：1998-05-05
• [EN] PROCESS TO PREPARE A MEAT FLAVOURING AGENT<br/>[FR] PROCÉDÉ DE PRÉPARATION D'UN AGENT À L'ARÔME DE VIANDE
  申请人：UNILEVER NV

  公开号：WO2010066661A1

  公开（公告）日：2010-06-17

  A process of preparing a meat flavouring agent comprising the steps of a) providing a source of cysteine selected from the free amino acid cysteine, a peptide, a hydrolysed protein, a partially hydrolysed protein preferably from vegetable or animal sources and mixtures thereof; b) forming an hydrogen sulfide-containing reaction mixture from said cysteine source by contacting said cysteine source with a suitable enzyme capable of generating hydrogen sulfide from cysteine; and c) heating the hydrogen sulfide containing reaction mixture formed in the previous step with at least one reducing carbohydrate source, and optionally at least one additional source of amino acid and/or peptide thereby generating a meat flavouring agent.