Configurations and Sensory Properties of the Stereoisomers of 2,6-Dimethyl-4-propyl-1,3-oxathiane and 2,4-Dimethyl-6-propyl-1,3-oxathiane
作者:Anja Devenie Riegel、Hidehiko Wakabayashi、Motoko Wakabayashi、Markéta Rynešová、Viktoriia Dudko、Wolfgang Eisenreich、Karl-Heinz Engel
DOI:10.1021/acs.jafc.2c00509
日期:2022.4.20
chromatography/olfactometry. The odor thresholds of the stereoisomers of 2 were generally higher than those of 1. For both oxathianes, the stereoisomers in which all substituents are in equatorial positions showed the highest odor thresholds. Most of the stereoisomers of 1 exhibited pleasant flowery, fruity, or sweet nuances; the stereoisomers of 2 were mainly characterized by descriptors, such as broth
杂环化合物2,6-二甲基-4-丙基-1,3-氧杂环丁烷1和2,4-二甲基-6-丙基-1,3-氧杂环丁烷2由4-巯基-2-庚醇和2-巯基-4-庚醇,分别与乙醛。对于这两种情况,八种立体异构体的分离是通过使用七(二乙基-叔丁基二甲基甲硅烷基)-β-环糊精作为手性固定相的毛细管气相色谱实现的。它们的配置由酶催化动力学分辨率、HPLC 分离和 NMR 数据评估的组合指定。通过毛细管气相色谱/嗅觉测定法测定立体异构体的气味阈值和气味质量。2的立体异构体的气味阈值普遍高于1。对于这两种氧杂环丁烷,所有取代基都位于赤道位置的立体异构体显示出最高的气味阈值。1的大多数立体异构体表现出令人愉悦的花香、果香或甜味;2的立体异构体主要以描述词为特征,如肉汤、蘑菇或辛辣。数据证明了取代基的位置及其空间取向对 1,3-氧杂环丁烷感官特性的影响。