3-methyl-2-thiophenemethanethiol | 136358-94-6

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 杂芳族化合物
• 英文名称: 3-methyl-2-thiophenemethanethiol
• 英文别名: (3-methylthiophen-2-yl)methanethiol
• CAS: 136358-94-6
• 化学式: C₆H₈S₂
• 分子量: 144.262
• InChiKey: SOQJSJRXHJTTOH-UHFFFAOYSA-N

物化性质

• 沸点：
  221.6±25.0 °C(Predicted)
• 密度：
  1.149±0.06 g/cm3(Predicted)
• 保留指数：
  1820

计算性质

• 辛醇/水分配系数(LogP)：
  2.1
• 重原子数：
  8
• 可旋转键数：
  1
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.33
• 拓扑面积：
  29.2
• 氢给体数：
  1
• 氢受体数：
  2

反应信息

• 作为反应物：
  描述：

  3-methyl-2-thiophenemethanethiol 在 二叔丁基过氧化物 、 potassium ethoxide 作用下， 以 乙醇 为溶剂， 生成 3-Methylthiophen-2-thioaldehyde anion radical
  参考文献：
  名称：

  Rotational conformers of furan- and thiophenethioaldehyde anion radicals

  摘要：

  The radical anions of the four isomeric furan and thiophene thioaldehydes have been obtained by photolysis, in an alkaline medium, of the corresponding thiols in the presence of di-tert-butyl peroxide. The same reaction also yields the four corresponding aldehyde radical anions, starting from the appropriate alcohols. The ESR spectra show that in most cases the two rotational conformers (E and Z) are present at the equilibrium. By means of appropriate methyl-substituted derivatives it has been possible to assign the structure of the two conformers. In the case of the 2-furan and 2-thiophene aldehyde anion radicals it has been also found that the conformational preference is the same as that exhibited by the corresponding molecules.

  DOI：

  10.1021/jo00022a023
• 作为产物：
  描述：

  (3-甲基噻吩-2-基)甲醇 在 盐酸 、 硫脲 、 sodium hydroxide 作用下， 以 水 为溶剂， 生成 3-methyl-2-thiophenemethanethiol
  参考文献：
  名称：

  通过改变关键咖啡气味呋喃-2-基甲硫醇的结构基序合成的巯基呋喃和巯基噻吩的同源系列中的结构-气味关联

  摘要：

  呋喃-2-基甲硫醇（2-糠硫醇； 2-FFT，1）是众所周知的烘烤和磨碎咖啡中的主要气味剂，先前还被广泛用于肉类，面包和烘焙等热处理食品中芝麻籽。其独特的咖啡香气质量非常低浓度引起，而事实上，呈现出类似的结构，只有极少数的化合物先前已在食品中描述使1结构-气味活性研究的合适人选。为了深入了解在低浓度下会发出类似咖啡的气味的结构特征，合成了46种杂环硫醇和硫醚，其中32种首次合成，并确定了它们的气味质量和气味阈值。巯基向3位的移动保持了咖啡样的香气，但是导致了气味阈值的增加。由于碳侧链的延长，硫醇基团与呋喃环的分离导致咖啡味气味的损失，并且还导致气味阈值的增加，尤其是对于ω-（呋喃-2-基）烷烃-在侧链中具有六个或七个碳原子的1-硫醇。呋喃环被噻吩环取代对大多数所研究化合物的气味特性没有显着影响，但是新合成的长链1-（呋喃-2-基）-和1-（噻吩-2-基）烷烃-1-硫醇引发了令人兴奋的百香果

  DOI：

  10.1021/acs.jafc.8b00857

文献信息

• 1H-pyrrole-2,4-dicarbonyl-derivatives and their use as flavoring agents
  申请人：IMAX Discovery GmbH

  公开号：EP2832233A1

  公开（公告）日：2015-02-04

  The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl-derivatives of Formula (I) wherein R1, R2, R3, Z. Z' and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

  本发明主要涉及式(I)的1H-吡咯-2,4-二羰基衍生物，其中R1、R2、R3、Z、Z'和J按描述定义，及其混合物，以及用作调味剂的使用。根据本发明的化合物适用于生产、赋予或增强鲜味。本发明进一步涉及包含式(I)化合物或式(I)化合物混合物的有效量的调味混合物、口腔消费的组成物以及即食、即用和半成品，以及用于生产、赋予、改变和/或增强特定风味印象的特定方法。
• Imidazo[1,2-a]pyridine-ylmethyl-derivatives and their use as flavoring agents
  申请人：IMAX Discovery GmbH

  公开号：EP2832234A1

  公开（公告）日：2015-02-04

  The present invention primarily relates to imidazo[1,2-a]pyridine-ylmethyl-derivatives of Formula (I) wherein R1, R2, X, W e J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

  本发明主要涉及式(I)的咪唑[1,2-a]吡啶基甲基衍生物，其中R1、R2、X、W和J如描述中定义，以及涉及它们的混合物和使用它们作为调味剂。根据本发明的化合物适合于产生、赋予或增强鲜味。本发明进一步涉及调味混合物、口腔摄入的配方以及包含有效量的式(I)化合物的即食、即用和半成品，以及用于生产、赋予、改变和/或增强特定风味印象的特定方法。
• [EN] USE OF 3-SUBSTITUTED THIOPHENES AS ODORANTS AND FLAVOURINGS<br/>[FR] UTILISATION DE TIOPHENES SUBSTITUES EN POSITION 3 COMME AGENTS ODORANTS ET AROMATISANTS
  申请人：SYMRISE GMBH & CO KG

  公开号：WO2006027350A1

  公开（公告）日：2006-03-16

  The use is described of a compound of formula (I) wherein R represents a C1 - C4 alkyl or a C1 - C5 acyl residue as an odorant or flavouring or as a flavour enhancer.

  使用式(I)化合物的描述，其中R代表C1-C4烷基或C1-C5酰基残基，作为气味剂或调味剂或作为味道增强剂。
• Generation of Thiols by Biotransformation of Cysteine−Aldehyde Conjugates with Baker's Yeast
  作者：Tuong Huynh-Ba、Walter Matthey-Doret、Laurent B. Fay、Rachid Bel Rhlid

  DOI：10.1021/jf026198j

  日期：2003.6.1

  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.
• USE OF 3-SUBSTITUTED THIOPHENES AS ODORANTS AND FLAVOURINGS
  申请人：Symrise GmbH & Co. KG

  公开号：EP1797063A1

  公开（公告）日：2007-06-20