3-巯基-3-甲基丁醛 | 308805-43-8

• 分子结构分类: 有机化合物 - 有机氧化合物
• 中文名称: 3-巯基-3-甲基丁醛
• 英文名称: 3-mercapto-3-methylbutanal
• 英文别名: 3-methyl-3-sulfanylbutanal；3-mercapto-3-methyl butanone
• CAS: 308805-43-8
• 化学式: C₅H₁₀OS
• 分子量: 118.2
• InChiKey: WHGAWTZRCJEVHB-UHFFFAOYSA-N

物化性质

• 沸点：
  161.5±23.0 °C(Predicted)
• 密度：
  0.965±0.06 g/cm3(Predicted)
• LogP：
  1.221 (est)
• 保留指数：
  842;842;845;842;845;842

计算性质

• 辛醇/水分配系数(LogP)：
  0.6
• 重原子数：
  7
• 可旋转键数：
  2
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.8
• 拓扑面积：
  18.1
• 氢给体数：
  1
• 氢受体数：
  2

反应信息

• 作为反应物：
  描述：

  3-巯基-3-甲基丁醛 在 Saccharomyces cerevisiae MUCL₄₃₇₂₉ 作用下， 反应 150.0h， 生成 3-巯基-3-甲基-1-丁醇
  参考文献：
  名称：

  Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols

  摘要：

  The aim of the present work was to investigate Sauternes wine aromas. In all wine extracts, polyfunctional thiols were revealed to have a huge impact. A very strong bacon-petroleum odor emerged at RI) 845 from a CP-Sil5-CB column. Two thiols proved to participate in this perception: 3-methyl-3-sulfanylbutanal and 2-methylfuran-3-thiol. A strong synergetic effect was evidenced between the two compounds. The former, never mentioned before in wines, and not found in the musts of this study, is most probably synthesized during fermentation. 3-Methylbut-2-ene-1-thiol, 3-sulfanylpropyl acetate, 3-sulfanylhexan-1-ol, and 3-sulfanylheptanal also contribute to the global aromas of Sauternes wines. Among other key odorants, the presence of a varietal aroma (R-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters ( ethyl butyrate, ethyl hexanoate, and ethyl isovalerate), carbonyls (trans-non-2-enal and beta-damascenone), and wood flavors (guaiacol, vanillin, eugenol, beta-methyl-gamma-octalactone, and Furaneol) is worth stressing.

  DOI：

  10.1021/jf060814k
• 作为产物：
  描述：

  3-甲基-2-丁烯醛 在 potassium carbonate 、 三乙胺 作用下， 以 甲醇 为溶剂， 反应 18.25h， 生成 3-巯基-3-甲基丁醛
  参考文献：
  名称：

  Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols

  摘要：

  The aim of the present work was to investigate Sauternes wine aromas. In all wine extracts, polyfunctional thiols were revealed to have a huge impact. A very strong bacon-petroleum odor emerged at RI) 845 from a CP-Sil5-CB column. Two thiols proved to participate in this perception: 3-methyl-3-sulfanylbutanal and 2-methylfuran-3-thiol. A strong synergetic effect was evidenced between the two compounds. The former, never mentioned before in wines, and not found in the musts of this study, is most probably synthesized during fermentation. 3-Methylbut-2-ene-1-thiol, 3-sulfanylpropyl acetate, 3-sulfanylhexan-1-ol, and 3-sulfanylheptanal also contribute to the global aromas of Sauternes wines. Among other key odorants, the presence of a varietal aroma (R-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters ( ethyl butyrate, ethyl hexanoate, and ethyl isovalerate), carbonyls (trans-non-2-enal and beta-damascenone), and wood flavors (guaiacol, vanillin, eugenol, beta-methyl-gamma-octalactone, and Furaneol) is worth stressing.

  DOI：

  10.1021/jf060814k

文献信息

• Spiropyran compounds of piperidine or thiazine rings
  申请人：Etat Francais represente par le Delegue General pour l'Armement

  公开号：US04287337A1

  公开（公告）日：1981-09-01

  The invention relates to spiropyran compounds. They have the general formula (I): ##STR1## in which: X represents the CH.sub.2 group or a sulfur atom; R.sub.1 and R.sub.2 represent electron donor and/or acceptor groups selected for instance from the group NO.sub.2, COC.sub.6 H.sub.5, CN, the halogens, the acyl substituents, alkoxy substituents, the hydrogen atom, the alkyl and mercaptoalkyl groups, the ethers of the formula CH.sub.2 OR, thioethers of the formula CH.sub.2 SR and amines of the formula CH.sub.2 NR.sub.2 in which R represents an alkyl group; R.sub.3 is a linear or branched alkyl group, having 1 to 18 carbon atoms, or an arylalkyl or alkenyl group. --R.sub.4,R.sub.5,R.sub.6,R.sub.7,R.sub.8 and R.sub.9 have one of the meanings indicated for R.sub.3 or represent, two by two, with the group in ortho position, a --(CH.sub.2).sub.n -- group in which n is a number between 5 and 10. R.sub.10 represents a hydrogen atom if X=S and if X=CH.sub.2 a hydrogen atom, an alkyl group having 1 to 18 carbon atoms, an arylalkyl group in which the alkyl group has 1 to 5 carbon atoms, or an alkenyl group having 2 to 10 carbon atoms. The compounds in accordance with the invention have photochromic properties and are suitable for the recording of information on transparent or opaque supports.

  该发明涉及螺环吡喃化合物。它们具有一般式（I）：##STR1##其中：X代表CH.sub.2基团或硫原子；R.sub.1和R.sub.2代表电子给体和/或受体基团，例如从NO.sub.2、COC.sub.6 H.sub.5、CN、卤素、酰基取代基、烷氧基取代基、氢原子、烷基和巯基烷基基团、CH.sub.2 OR式醚、CH.sub.2 SR式硫醚和CH.sub.2 NR.sub.2式胺中选择，其中R代表烷基；R.sub.3是线性或支链烷基基团，具有1至18个碳原子，或芳基烷基或烯基基团。--R.sub.4、R.sub.5、R.sub.6、R.sub.7、R.sub.8和R.sub.9具有R.sub.3所示的含义之一，或者两两表示，与邻位的基团一起，一个--(CH.sub.2).sub.n--基团，其中n是5到10之间的数字。R.sub.10代表氢原子，如果X=S，如果X=CH.sub.2，则代表氢原子、具有1至18个碳原子的烷基基团、芳基烷基基团，其中烷基基团具有1至5个碳原子，或具有2至10个碳原子的烯基基团。根据该发明的化合物具有光致变色性能，并适用于在透明或不透明支撑物上记录信息。
• Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols
  作者：Sabine Bailly、Vesna Jerkovic、Jacqueline Marchand-Brynaert、Sonia Collin

  DOI：10.1021/jf060814k

  日期：2006.9.1

  The aim of the present work was to investigate Sauternes wine aromas. In all wine extracts, polyfunctional thiols were revealed to have a huge impact. A very strong bacon-petroleum odor emerged at RI) 845 from a CP-Sil5-CB column. Two thiols proved to participate in this perception: 3-methyl-3-sulfanylbutanal and 2-methylfuran-3-thiol. A strong synergetic effect was evidenced between the two compounds. The former, never mentioned before in wines, and not found in the musts of this study, is most probably synthesized during fermentation. 3-Methylbut-2-ene-1-thiol, 3-sulfanylpropyl acetate, 3-sulfanylhexan-1-ol, and 3-sulfanylheptanal also contribute to the global aromas of Sauternes wines. Among other key odorants, the presence of a varietal aroma (R-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters ( ethyl butyrate, ethyl hexanoate, and ethyl isovalerate), carbonyls (trans-non-2-enal and beta-damascenone), and wood flavors (guaiacol, vanillin, eugenol, beta-methyl-gamma-octalactone, and Furaneol) is worth stressing.