3-mercapto-2,6-dimethyl-heptan-4-one | 1445-64-3

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: 3-mercapto-2,6-dimethyl-heptan-4-one
• 英文别名: 3-mercapto-2,6-dimethyl-4-heptanone；2,6-dimethyl-3-sulfanylheptan-4-one
• CAS: 1445-64-3
• 化学式: C₉H₁₈OS
• 分子量: 174.307
• InChiKey: SZGKUQJJUGEVCF-UHFFFAOYSA-N

物化性质

• 沸点：
  66-67 °C(Press: 3.2 Torr)
• 密度：
  0.920±0.06 g/cm3(Predicted)

计算性质

• 辛醇/水分配系数(LogP)：
  2.9
• 重原子数：
  11
• 可旋转键数：
  4
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.89
• 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-mercapto-2,6-dimethyl-heptan-4-one 、 氯乙酸甲酯 在 sodium methylate 作用下， 以 甲醇 、 水 为溶剂， 生成 3-[(methoxycarbonyl)methylthio]-2,6-dimethyl-4-heptanone
  参考文献：
  名称：

  .alpha.-Oxy(oxo) sulfides and ethers

  摘要：

  描述了具有通用结构的.alpha.-氧(氧)硫醚和醚类化合物：##STR1## 其中X是以下之一：##STR2## Z是硫或氧中的一个；当R.sub.1和R.sub.2分别取时，R.sub.1是氢或甲基，R.sub.2是甲基；当R.sub.1和R.sub.2一起取时，R.sub.1和R.sub.2形成苯基；Y是C.sub.1 -C.sub.4烷基，C.sub.3或C.sub.4烯基，乙酰基，甲氧羰基甲基，或1,3-二乙基乙酰基之一。指示将一个或多个.alpha.-氧(氧)硫醚和醚类化合物添加到食品调味料或食品中，以产生以下香气和风味特征，可供选择或一起使用：香气 绿色/辛辣，甜，果味，新鲜/果味，醋栗，康科德葡萄，葡萄，杏仁，坚果，类谷物，辣泪葱味，洋葱味，青葱味，韭葱，西兰花味，葡萄柚，芹菜茎味，花香，玫瑰香，木质香，黑醋栗，布楚叶油味，香茅醛味，橙花味，佛手柑味，紫罗兰叶味，茉莉花味，瓜味，黄瓜味，绿色，蔬菜，甜/花香。风味 辛辣，甜，果味，牛奶焦糖味（类似甜牛奶糖），醋栗，西兰花味，坚果，类谷物，洋葱味，葡萄，康科德葡萄，柑橘味，葡萄柚味，绿果味，橘子味，佛手柑味，黑醋栗，薄荷味，收敛味，芫荽味，绿色，松香味，香茅醛味，紫罗兰叶味，瓜味，绿果味，黄瓜，绿色，花香，花香/绿色，蔬菜，大蒜 具有持久口感，在许多情况下，具有洋葱后味。我们发明的化合物在增强或增强浆果味、类谷物味、坚果味、西兰花味、洋葱味、柑橘味（包括橙花、佛手柑、酸橙）、茉莉花味、葡萄柚味、康科德葡萄味、黑醋栗味、牛奶焦糖味（例如，类似甜牛奶糖味）、蔬菜味、黄瓜味、芹菜味和香料味方面是有用的。在香水、古龙水或香水制品中添加一些这些.alpha.-氧(氧)硫醚和醚类化合物，可赋予其甜美、绿色、花香、草本、植物、罗勒样、薄荷、瓜味、果味和葱蒜香气，带有yara、橙花和/或verdima样的细微差异。

  公开号：

  US04045491A1
• 作为产物：
  描述：

  二异丁基甲醇 生成 3-mercapto-2,6-dimethyl-heptan-4-one
  参考文献：
  名称：

  5,6-Dihydro-1,4-thiazine durch Einwirkung von Propylenimin auf ?-Mercaptoketone

  摘要：

  DOI：

  10.1007/bf00904732

文献信息

• Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and flavors
  申请人：International Flavors & Fragrances Inc.

  公开号：US04044164A1

  公开（公告）日：1977-08-23

  Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one .alpha.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors.

  本发明涉及一种用于食品味道和作为食品调味增强材料的α-氧(氧代)磺酸酯和醚的组合物和工艺，其结构如下：##STR1## 其中，X是下列之一：##STR2## Z是硫或氧中的一种；当R.sub.1和R.sub.2分别取时，R.sub.1是氢或甲基，R.sub.2是甲基；当R.sub.1和R.sub.2一起取时，R.sub.1和R.sub.2形成苯基；Y是C.sub.1-C.sub.4烷基，C.sub.3或C.sub.4烯基，乙酰基，甲氧羰基甲基，或1,3-二乙基丙酮基中的一种。本发明的化合物对于增强浆果味、类似谷物味、坚果味、西兰花味、洋葱味、柑橘味（包括橙花、佛手柑、酸橙）、茉莉花味、葡萄柚味、康科德葡萄味、黑加仑味、牛奶焦糖味（如牛奶糖味）、蔬菜味、黄瓜味、芹菜味和香料味的风味和香气细微差别的增强或提升非常有用。
• Flavoring with 3-propylthio-4-heptanol
  申请人：International Flavors & Fragrances Inc.

  公开号：US04097615A1

  公开（公告）日：1978-06-27

  Processes and compositions are described for the use in foodstuff flavors and as foodstuff aroma and taste augmenting and enhancing materials of 3-propylthio-4-heptanol having the structure: ##STR1##

  描述了用于食品香味和作为食品香味和口感增强材料的3-丙基硫基-4-庚醇的工艺和组合物，其结构式为：##STR1##
• Alpha-oxy(oxo)sulfides and ethers
  申请人：International Flavors & Fragrances Inc.

  公开号：US04097532A1

  公开（公告）日：1978-06-27

  Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl. Addition of one or more .alpha.-oxy(oxo) sulfides and ethers to foodstuff flavorings or foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative or taken together: Aroma Green/spicey, Sweet, Fruity, Fresh/fruity, Gooseberry, Concord grape, Grape, Almond, Nutty, Cereal-like, Lachrymatory onion-like, Oniony, Green onion-like, Leek, Broccoli-like, Grapefruit, Celery stalk-like, Floral, Rosey, Woody, Blackcurrant, Buchu leaf oil-like, Citronellal-like, Neroli-like, Bergamot-like, Violet leaves-like, Jasmin-like, Melony, Cucumber-like, Green, Vegetable, Sweet/floral. Flavor Spicey, Sweet, Fruity, Milk caramel-like (dulce de leche-like), Gooseberry, Broccoli-like, Nutty, Cereal-like, Oniony, Grape, Concord grape, Citrusy, Grapefruit-like, Green fruit-like, Mandarin-like, Petitgrain-like, Blackcurrant, Minty, Astringent, Coriander-like, Green, Piney, Citronellal-like, Violet leaves-like, Melony, Green fruit-like, Cucumber, Green, Floral, Floral/green, Vegetable, Garlic. with lasting mouthfeel and with, in many cases, an oniony after-taste. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors. Addition of a number of these .alpha.-oxy(oxo)sulfides and ethers in perfumes, colognes or perfumed articles imparts thereto sweet, green, floral, herbal, vegetative, basil-like, minty, melony, grapefruit, fruity and alliaceous aromas with yara, neroli and/or verdima-like nuances.

  本文描述了具有通用结构的α-氧（酮）磺酸酯和醚：##STR1##其中X是以下之一：##STR2##Z是硫或氧中的一种；当R1和R2单独取时，R1是氢或甲基，R2是甲基；当R1和R2一起取时，R1和R2形成苯基团；Y是以下之一：C1-C4烷基，C3或C4烯基，乙酰基，甲氧基羰基甲基或1,3-二乙基乙酰基。将一个或多个α-氧（酮）磺酸酯和醚添加到食品调味料或食品中，可以产生以下香气和味道特征，可以单独或一起使用：香气绿色/辛辣，甜，果味，新鲜/果味，醋栗，康科德葡萄，葡萄，杏仁，坚果，类谷物，辣眼睛的洋葱味，洋葱味，洋葱味，韭菜，西兰花味，西柚，芹菜茎味，花香，玫瑰香，木质香，黑加仑果，布楚叶油味，香茅醛味，橙花味，柠檬醛味，紫罗兰叶味，茉莉花味，瓜味，黄瓜味，绿色，蔬菜味，甜/花香。味道辛辣，甜，果味，牛奶焦糖味（类似甜牛奶糖），醋栗，西兰花味，坚果，类谷物，洋葱味，葡萄，康科德葡萄，柑橘味，类似西柚的味道，绿色水果味，类似柑橘的味道，小苦味，类似香菜的味道，绿色，松树味，香茅醛味，紫罗兰叶味，瓜味，绿色水果味，黄瓜味，绿色，花香，花香/绿色，蔬菜味，大蒜味。这些化合物可用于增强浆果味，类谷物味，坚果味，西兰花味，洋葱味，柑橘味（包括橙花，柠檬，柠檬），茉莉花味，西柚味，康科德葡萄味，黑加仑果味，牛奶焦糖味（例如，类似甜牛奶糖味），蔬菜味，黄瓜味，芹菜味和香料味的味道和香气细微差别。在香水，古龙水或带香气的物品中添加许多这些α-氧（酮）磺酸酯和醚，可赋予其甜美，绿色，花香，草本，植物，罗勒味，薄荷味，瓜味，西柚味，果味和大蒜味，带有yara，橙花和/或verdima-like的细微差别。
• Process for preparing .alpha.-oxy(oxo)sulfides and ethers
  申请人：International Flavors & Fragrances Inc.

  公开号：US04107197A1

  公开（公告）日：1978-08-15

  Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl. Addition of one or more .alpha.-oxy(oxo) sulfides and ethers to foodstuff flavorings or foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative or taken together: Aroma Green/spicey, Sweet, Fruity, Fresh/fruity, Gooseberry, Concord grape, Grape, Almond, Nutty, Cereal-like, Lachrymatory onion-like, Oniony, Green onion-like, Leek, Broccoli-like, Grapefruit, Celery stalk-like, Floral, Rosey, Woody, Blackcurrant, Buchu leaf oil-like, Citronellal-like, Neroli-like, Bergamot-like, Violet leaves-like, Jasmin-like, Melony, Cucumber-like, Green, Vegetable, Sweet/floral. Flavor Spicey, Sweet, Fruity, Milk caramel-like (dulce de leche-like), Gooseberry, Broccoli-like, Nutty, Cereal-like, Oniony, Grape, Concord grape, Citrusy, Grapefruit-like, Green fruit-like, Mandarin-like, Petitgrain-like, Blackcurrant, Minty, Astringent, Coriander-like, Green, Piney, Citronellal-like, Violet leaves-like, Melony, Green fruit-like, Cucumber, Green, Floral, Floral/green, Vegetable, Garlic. With lasting mouthfeel and with, in many cases, an oniony aftertaste. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g., dulce de leche-like flavors), vegetable flavors, cucumber flavors, celery flavors and spice flavors. Addition of a number of these .alpha.-oxy(oxo)sulfides and ethers -- in perfumes, colognes or perfumed articles imparts thereto sweet, green, floral, herbal, vegetative, basil-like, minty, melony, grapefruit, fruity and alliaceous aromas with yara, neroli and/or verdima-like nuances.

  本文描述了具有以下通用结构的α-氧（酮）磺酸酯和醚：其中X是以下之一：Z是硫或氧之一；当R1和R2分别取时，R1是氢或甲基，R2是甲基；当R1和R2一起取时，R1和R2形成苯基；Y是C1-C4烷基，C3或C4烯基，乙酰基，甲氧羰基甲基，或1,3-二乙基乙酰基。添加一个或多个α-氧（酮）磺酸酯和醚到食品调味料或食品中，可以产生以下香气和味道特征，可供选择或一起使用：香气绿色/辛辣，甜，果味，新鲜/果味，醋栗，康科德葡萄，葡萄，杏仁，坚果，类似谷类，辣眼泪洋葱味，洋葱味，类似青葱味，韭菜，类似西兰花，葡萄柚，芹菜茎状，花香，玫瑰香，木质，黑加仑，布丘叶油，柠檬醛，橙花，柠檬草，紫罗兰叶，茉莉花，瓜类，类似黄瓜，绿色，蔬菜，甜/花香。味道辛辣，甜，果味，牛奶焦糖味（类似奶油糖味），醋栗，类似西兰花，坚果，类似谷类，洋葱味，葡萄，康科德葡萄，柑橘味，类似葡萄柚，绿色水果味，类似柑橘，类似黑加仑，薄荷味，收敛性，类似香菜，绿色，松树味，柠檬醛，紫罗兰叶，瓜类，类似绿色水果，黄瓜，绿色，花香，花香/绿色，蔬菜，大蒜。在许多情况下，具有持久的口感和洋葱后味。我们发明的化合物对增强浆果味，类似谷类味，坚果味，西兰花味，洋葱味，柑橘味（包括橙花，佛手柑，青柠），茉莉花味，葡萄柚味，康科德葡萄味，黑加仑味，牛奶焦糖味（例如，奶油糖味），蔬菜味，黄瓜味，芹菜味和香料味有用。在香水，古龙水或香水制品中添加多个α-氧（酮）磺酸酯和醚，可以赋予其甜美，绿色，花香，草本，植物，罗勒味，薄荷味，瓜类，葡萄柚，果味和大蒜味，带有yara，佛手柑和/或verdima类似的细微差别。
• Carbonyl norbornanes, organoleptic uses thereof and processes for preparing same
  申请人：INTERNATIONAL FLAVORS & FRAGRANCES INC.

  公开号：EP0037644A1

  公开（公告）日：1981-10-14

  Described are a series of compounds defined according to structure: wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond; wherein Z is in the alternative one of the moieties: wherein R1, R2, R3, R4, R5. R6 and R7 are each inthe alternative hydrogen or methyl; wherein R8 and R9 are in the alternative the same or different and are hydrogen orC1-C4 alkyl; with the proviso that one of R1, R2, R5, R6 or R7 is methyl and the other of R1, R2, R5, R6 and R7 is hydrogen; and with the additional proviso that R3 and R4 are not both methyl and uses thereof for augmenting or enhancing the organoleptic properties of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, smoking tobaccos, chewing tobaccos, perfumes, perfumed articles, colognes, smoking tobaccos or smoking tobacco articles, as well as catalytic and thermal processes for preparing such compounds by means of Diels-alder reactions between arcylic compounds and monomethyl substituted cyclopentadienes or mixtures thereof.

  所描述的是根据结构定义的一系列化合物： 其中，虚线代表碳碳单键或碳碳双键；其中，Z 是其中的一个分子： 其中 R1、R2、R3、R4、R5.R6和R7各自是氢或甲基；其中R8和R9是相同或不同的，并且是氢或C1-C4烷基；但R1、R2、R5、R6或R7中的一个是甲基，R1、R2、R5、R6和R7中的另一个是氢；另外，R3 和 R4 并非都是甲基，其用途是增加或提高消费品的感官特性，包括食品、口香糖、牙膏、医药产品、烟草、咀嚼烟草、香水、以及通过芳香族化合物与单甲基取代环戊二烯或其混合物之间的 Diels-alder 反应制备此类化合物的催化和热工艺。