3-(乙基二硫代)-2-甲基呋喃 | 61197-07-7

• 物质功能分类: 香精与香料 - 合成香料 - 硫醚类香料
• 分子结构分类: 有机化合物 - 有机杂环化合物 - 杂芳族化合物
• 中文名称: 3-(乙基二硫代)-2-甲基呋喃
• 中文别名: 乙基2-甲基-3-呋喃基二硫醚
• 英文名称: 2-methyl-3-(ethyldithio)furan
• 英文别名: 3-(ethyldisulfanyl)-2-methylfuran
• CAS: 61197-07-7
• 化学式: C₇H₁₀OS₂
• mdl: MFCD10000652
• 分子量: 174.288
• InChiKey: ZPINLCXQMSVOQT-UHFFFAOYSA-N

物化性质

• LogP：
  3.802 (est)
• 保留指数：
  1238

计算性质

• 辛醇/水分配系数(LogP)：
  2.3
• 重原子数：
  10
• 可旋转键数：
  3
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.428
• 拓扑面积：
  63.7
• 氢给体数：
  0
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  2-甲基-3-呋喃硫醇 、 乙硫醇 在 copper(II) sulfate 作用下， 以 乙醚 为溶剂， 反应 0.5h， 生成 2-methyl-3-(ethylthio)furan 、 3-(乙基二硫代)-2-甲基呋喃
  参考文献：
  名称：

  Sulfur-Containing Furans in Commercial Meat Flavorings

  摘要：

  The volatiles of eight commercially available meat flavorings were enriched by dynamic headspace extraction. The resulting aroma extracts were analyzed by high-resolution gas chromatography and gas chromatography/mass spectrometry (GC/MS). Among the compounds identified were 16 sulfur-containing furans. 2-Methyl-3-(ethyldithio)furan, 1-[(2-methyl-3-furyl)dithio]-2-propanone, and the spectroscopic data of 3-[(2-methyl-3-furyl)dithio]-2-butanone, 2-[(2-methyl-3-furyl)dithio]-3-pentanone and 3-[(2-methyl-3-furyl)dithio]-2-pentanone are reported here for the first time. Possible formation pathways are discussed.

  DOI：

  10.1021/jf00046a032

文献信息

• Mixed seasoning
  申请人：INTERNATIONAL FLAVORS & FRAGRANCES INC.

  公开号：EP0110049A2

  公开（公告）日：1984-06-13

  A mixed seasoning composition of matter consisting essentially of: (a) from about 0.25 up to about 0.80 mole percent on a dry basis of a lactic acid/lactate species mixture having the structures (b) from 0 up to about 0.09 mole percent on a dry basis of glycollic acid/glycollate ion species mixture having the structure: - - (c) from 0 up to about 10.0 mole percent on a dry basis of magnesium ion; (d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate/monoacid phosphate/ diacid phosphate/phosphoric acid species mixture having the formula: taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate; (e) from 0 mole percent up to about 40 mole percent on a dry basis of sodium ion; (f) from about 8 mole percent up to about 50 mole percent on a dry basis of potassium ion: (g) from about 0.3 mole percent up to about 16 mole percent on a dry basis of chloride ion: (h) from 0 mole percent up to 30 mole percent on a dry basis of carbonate/bicarbonate/carbonic acid species mixture having the formula: (j) from 0 mole percent up to about 20 mole percent» a dry basis of monobasic glutamate/dibasic glutamate glutamic acid species mixture having the formulae (k) from 0 up to about 0.6 mole percent on a dry basis of calcium ion; with the proviso that the sum total of mole percent on a dry basis of sodium ion, potassium ion, magnesium ion and calcium ion is from about 48 mole percent up to about 60 mole percent; and with the proviso that the sum total of carbonate/bicarbonate/carbonic acid ion species mixture having the formula: taken together with the sum total mole percent on a dry basis of the phosphate/monobasic phosphate/dibasic phosphate/phosphoric acid mixture having the formula: taken alone or taken further together with at least one of the species tripolyphosphate, pyrophosphate and/or polymetaphosphate is from about 35 mole percent up to about 50 mole percent; the term "mole percent" being based upon the total moles of cations, anions and free organic acid which is substantially non-ionized in the composition.

  主要由以下物质组成的混合调味料： (a) 以干基计，约 0.25 摩尔%至约 0.80 摩尔%的乳酸/乳酸盐混合物，其结构如下 (c) 以干基计，0 至约 10.0 摩尔%的镁离子； (d) 具有以下结构的磷酸/磷酸一酸/磷酸二酸/磷酸物种混合物，以干基计 算，约 6 摩尔%至约 50 摩尔%： 单独使用或与至少一种三聚磷酸钠、焦磷酸钠和/或多聚磷酸钠一起使用； (e) 以干基计，钠离子含量从 0 摩尔%至约 40 摩尔%； (f) 钾离子（以干基计）约 8 摩尔%至约 50 摩尔%： (g) 氯离子（以干基计）：约 0.3 摩尔%至约 16 摩尔%： (h) 式中碳酸盐/碳酸氢盐/碳酸种类混合物的干基数为 0 摩尔%至 30 摩尔%： (j) 具有以下式子的单碱基谷氨酸/二碱基谷氨酸谷氨酸物种混合物，以干基计 算，0 摩尔百分率至约 20 摩尔百分率 (k) 以干基计，钙离子含量从 0 摩尔%至约 0.6 摩尔%； 附带条件是钠离子、钾离子、镁离子和钙离子的总摩尔百分比（以干基计）从约 48 摩尔%至约 60 摩尔%；以及附带条件是碳酸盐/碳酸氢盐/碳酸离子混合物的总摩尔百分比（以干基计）从约 0 摩尔%至约 0.6 摩尔%；以及附带条件是碳酸盐/碳酸氢盐/碳酸离子混合物的总摩尔百分比（以干基计）从约 0 摩尔%至约 0.6 摩尔%： 碳酸盐/碳酸氢盐/碳酸离子混合物的总摩尔百分比（以干基计）与磷酸/单碱式磷酸/二碱式磷酸/磷酸混合物的总摩尔百分比（以干基计）合在一起，其式为 单独或与至少一种三聚磷酸钠、焦磷酸钠和/或多聚磷酸钠一起使用时的总摩尔百分比约为 35 摩尔%至约 50 摩尔%；术语 "摩尔百分比 "是基于组合物中基本上未电离的阳离子、阴离子和游离有机酸的总摩尔数。
• Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs
  申请人：INTERNATIONAL FLAVORS & FRAGRANCES INC.

  公开号：EP0420402A2

  公开（公告）日：1991-04-03

  Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby: (i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide; (ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g. aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and (iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

  描述了香紫苏内酯在增强或提高食品感官特性方面的用途，其中包括 (i) 在低脂冰淇淋中掺入苏合香内酯，可增加冰淇淋的浓郁度和奶油味； (ii) 在饮料或食品中添加甜蜜素之前，在非中性甜味剂（如阿斯巴甜）中掺 入甜蜜素，可增加食品和饮料的甜味；以及 (iii) 在代盐中使用氯化钾后，可通过在代盐中掺入斯卡雷里苷而大大减 少苦味。
• US4107184A
  申请人：——

  公开号：US4107184A

  公开（公告）日：1978-08-15
• US4098910A
  申请人：——

  公开号：US4098910A

  公开（公告）日：1978-07-04
• US4514094A
  申请人：——

  公开号：US4514094A

  公开（公告）日：1985-04-30