3-((2-(pyridin-2-yl)ethyl)thio)phenol

• 分子结构分类: 有机化合物 - 有机硫化合物 - 硫醚类
• 英文名称: 3-((2-(pyridin-2-yl)ethyl)thio)phenol
• 英文别名: 3-(2-Pyridin-2-ylethylsulfanyl)phenol；3-(2-pyridin-2-ylethylsulfanyl)phenol
• 化学式: C₁₃H₁₃NOS
• 分子量: 231.318
• InChiKey: FCOGOLHKPBHIKI-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  3
• 重原子数：
  16
• 可旋转键数：
  4
• 环数：
  2.0
• sp3杂化的碳原子比例：
  0.15
• 拓扑面积：
  58.4
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  2-乙烯基吡啶 、 3-羟基苯硫酚 以 水 为溶剂， 以60%的产率得到3-((2-(pyridin-2-yl)ethyl)thio)phenol
  参考文献：
  名称：

  ORGANIC COMPOUNDS

  摘要：

  一种赋予或调整食品产品中的鲜味味道的方法，包括向食品产品基地添加至少一种具有以下式（I）的化合物，其中X1、X2或X3中的一个选择自S、N和O组成的群体，其余两者为CH2；A选择自以下其中之一：其中R1、R2、R3、R4、R5、R6独立选择自H、甲基、乙基、丙基、OH、OMe、OEt、COOH、COOR7，其中R7选择自直链或支链的C1-C7烷基，以及CONR8R9，其中R8和R9独立选择自氢和直链或支链的C1-C4烷基；或者任意两个相邻的取代基R2-R6共同形成5或6个成员的环；n为1或0。

  公开号：

  US20160366922A1

文献信息

• Methods of modifying or imparting taste using organic compounds
  申请人：Givaudan, S.A.

  公开号：US10178875B2

  公开（公告）日：2019-01-15

  A method of imparting to, or modifying in, a comestible product, umami taste, including the addition to a comestible product base of at least one compound of formula (I) wherein one of X1, X2, or X3 is selected from the group consisting of S, N and O and the remaining two are CH2; and A is selected from in which R1, R2, R3, R4 R5, R6 are independently selected from the group consisting of H, methyl, ethyl, propyl, OH, OMe, OEt, COOH, COOR7, in which R7 is selected from linear or branched C1-C7 alkyl, and CONR8R9, in which R8 and R9 are independently selected from hydrogen and straight or branched C1-C4 alkyl; or any two adjacent substituents R2-R6 together form a ring of 5 or 6 members; and n is 1 or 0.

  一种赋予或改变可食用产品鲜味的方法，包括在可食用产品基料中添加至少一种式 (I) 化合物 其中 X1、X2 或 X3 中的一个选自 S、N 和 O 组，其余两个为 CH2；以及 A 选自 其中 R1、R2、R3、R4、R5、R6 独立选自由 H、甲基、乙基、丙基、OH、OMe、OEt、COOH、COOR7（其中 R7 选自由直链或支链 C1-C7 烷基）和 CONR8R9（其中 R8 和 R9 独立选自由氢和直链或支链 C1-C4 烷基）组成的组；或任意两个相邻取代基 R2-R6 共同形成一个由 5 或 6 个成员组成的环；且 n 为 1 或 0。
• [EN] ORGANIC COMPOUNDS<br/>[FR] COMPOSÉS ORGANIQUES
  申请人：GIVAUDAN SA

  公开号：WO2015000900A2

  公开（公告）日：2015-01-08

  A method of imparting to, or modifying in, a comestible product, umami taste, including addition to a comestible product base of at least one compound of formula (I) wherein one of X1 X2 or X3 is selected from the group consisting of S, N and O and the remaining two are CH2; and A is selected from formula (II) (III) and (IV) in which R1 R2 R3 R4 R5 R6 are independently selected from the group consisting of H, methyl, ethyl, propyl, OH, OMe, OEt, COOH, COOR7, in which R7 is selected from linear or branched C1-C7 alkyl, and CONR8R9, in which R8 and R9 are independently selected from hydrogen and straight or branched C1-C4 alkyl; or any two adjacent substituents R2-R6 together form a ring of 5 or 6 members; and n is 1 or 0.