2-(1-hydroxyethyl)-4,5-dihydrothiazole

• 分子结构分类: 有机化合物 - 有机杂环化合物 - 唑啉类
• 英文名称: 2-(1-hydroxyethyl)-4,5-dihydrothiazole
• 英文别名: 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanol
• 化学式: C₅H₉NOS
• 分子量: 131.199
• InChiKey: IOZOUUUQYPXUAJ-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  0.1
• 重原子数：
  8
• 可旋转键数：
  1
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.8
• 拓扑面积：
  57.9
• 氢给体数：
  1
• 氢受体数：
  3

反应信息

• 作为反应物：
  描述：

  2-(1-hydroxyethyl)-4,5-dihydrothiazole 以 水 为溶剂， 反应 0.17h， 生成 2-乙酰基-2-噻唑啉
  参考文献：
  名称：

  Studies on the Formation and Stability of the Roast-Flavor Compound 2-Acetyl-2-thiazoline

  摘要：

  2-(1-Hydroxyethyl)-4,5-dihydrothiazole (HDT) was identified by H-1- and C-13-NMR measurements as the main volatile product formed by storage of an aqueous solution of cysteamine and methylglyoxal at low temperatures (6 degrees C) The structure of HDT was confirmed by synthesis. Systematic studies on the thermal stability of the HDT under different conditions either in aqueous solution or during high-resolution gas chromatography revealed that HDT is an important intermediate in the formation of the intensely roasty smelling food flavor compound 2-acetyl-2-thiazoline (AT). Model studies showed that more than 10% of the precursor HDT was converted into AT simply by heating for 10 min in water. The activation energy of this reaction was 57.4 kJ/mol. Experiments on the thermal stability of AT itself revealed that heating in aqueous solution also led to a degradation of AT, whereas heating in an oil significantly stabilized the flavor compound.

  DOI：

  10.1021/jf00059a032
• 作为产物：
  描述：

  半胱胺盐酸盐 、 乳腈 在 乙酸铵 作用下， 以 甲醇 为溶剂， 反应 32.0h， 以61%的产率得到2-(1-hydroxyethyl)-4,5-dihydrothiazole
  参考文献：
  名称：

  Studies on the Formation and Stability of the Roast-Flavor Compound 2-Acetyl-2-thiazoline

  摘要：

  2-(1-Hydroxyethyl)-4,5-dihydrothiazole (HDT) was identified by H-1- and C-13-NMR measurements as the main volatile product formed by storage of an aqueous solution of cysteamine and methylglyoxal at low temperatures (6 degrees C) The structure of HDT was confirmed by synthesis. Systematic studies on the thermal stability of the HDT under different conditions either in aqueous solution or during high-resolution gas chromatography revealed that HDT is an important intermediate in the formation of the intensely roasty smelling food flavor compound 2-acetyl-2-thiazoline (AT). Model studies showed that more than 10% of the precursor HDT was converted into AT simply by heating for 10 min in water. The activation energy of this reaction was 57.4 kJ/mol. Experiments on the thermal stability of AT itself revealed that heating in aqueous solution also led to a degradation of AT, whereas heating in an oil significantly stabilized the flavor compound.

  DOI：

  10.1021/jf00059a032

文献信息

• Studies on the Formation and Stability of the Roast-Flavor Compound 2-Acetyl-2-thiazoline
  作者：Thomas Hofmann、Peter Schieberle

  DOI：10.1021/jf00059a032

  日期：1995.11

  2-(1-Hydroxyethyl)-4,5-dihydrothiazole (HDT) was identified by H-1- and C-13-NMR measurements as the main volatile product formed by storage of an aqueous solution of cysteamine and methylglyoxal at low temperatures (6 degrees C) The structure of HDT was confirmed by synthesis. Systematic studies on the thermal stability of the HDT under different conditions either in aqueous solution or during high-resolution gas chromatography revealed that HDT is an important intermediate in the formation of the intensely roasty smelling food flavor compound 2-acetyl-2-thiazoline (AT). Model studies showed that more than 10% of the precursor HDT was converted into AT simply by heating for 10 min in water. The activation energy of this reaction was 57.4 kJ/mol. Experiments on the thermal stability of AT itself revealed that heating in aqueous solution also led to a degradation of AT, whereas heating in an oil significantly stabilized the flavor compound.