2-<(1-methyl-2-oxopropyl)thio>-3-pentanone

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: 2-<(1-methyl-2-oxopropyl)thio>-3-pentanone
• 英文别名: 2-[(1-Methyl-2-oxopropyl)-thio]-3-pentanone；2-(3-oxobutan-2-ylsulfanyl)pentan-3-one
• 化学式: C₉H₁₆O₂S
• 分子量: 188.291
• InChiKey: AODKKQZCGLPMNH-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1.7
• 重原子数：
  12
• 可旋转键数：
  5
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.78
• 拓扑面积：
  59.4
• 氢给体数：
  0
• 氢受体数：
  3

反应信息

• 作为产物：
  描述：

  2,3-戊二酮 、 2,3-丁二酮 在 硫化氢 作用下， 以 乙醇 为溶剂， 生成 2-(1-methyl-2-oxo-propyldisulfanyl)-pentan-3-one 、 2-<(1-methyl-2-oxopropyl)thio>-3-pentanone 、 3-<(1-methyl-2-oxopropyl)dithio>-2-pentanone 、 2-<(1-methyl-2-oxopropyl)trithio>-3-pentanone
  参考文献：
  名称：

  Some Novel Meatlike Aroma Compounds from the Reactions of Alkanediones with Hydrogen Sulfide and Furanthiols

  摘要：

  The products of reactions of hydrogen sulfide with 2,3-butanedione and with 2,3-pentanedione in dilute ethanolic solution were analyzed by CC-MS and CC-odor port analysis. Components were also collected from the GC column and analyzed by H-1 NMR. Mercaptoketones were formed which readily oxidized to the corresponding disulfides with traces of mono- and trisulfides. When 2-methyl-3-furanthiol or 2-furylmethanethiol was added to the reaction mixtures, a series of disulfides containing alkanone, 2-methyl-3-furyl and 2-furanmethyl moieties were formed. Some of these compounds have been found recently in the volatiles of cooked meat and in meatlike model systems. GC-odor port evaluation of the components of the reaction systems showed that disulfides containing the 2-methyl-3-furyl group had meaty aromas, whereas those without this group were sulfurous or onion-like in character.

  DOI：

  10.1021/jf00049a035

文献信息

• Some Novel Meatlike Aroma Compounds from the Reactions of Alkanediones with Hydrogen Sulfide and Furanthiols
  作者：Donald S. Mottram、Marta S. Madruga、Frank B. Whitfield

  DOI：10.1021/jf00049a035

  日期：1995.1

  The products of reactions of hydrogen sulfide with 2,3-butanedione and with 2,3-pentanedione in dilute ethanolic solution were analyzed by CC-MS and CC-odor port analysis. Components were also collected from the GC column and analyzed by H-1 NMR. Mercaptoketones were formed which readily oxidized to the corresponding disulfides with traces of mono- and trisulfides. When 2-methyl-3-furanthiol or 2-furylmethanethiol was added to the reaction mixtures, a series of disulfides containing alkanone, 2-methyl-3-furyl and 2-furanmethyl moieties were formed. Some of these compounds have been found recently in the volatiles of cooked meat and in meatlike model systems. GC-odor port evaluation of the components of the reaction systems showed that disulfides containing the 2-methyl-3-furyl group had meaty aromas, whereas those without this group were sulfurous or onion-like in character.